Broccoli Frittata

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Also from Canadian Living.

3 cups chopped broccoli florets and tender stems
2 tablespoons extra-virgin olive oil
1/4 teaspoon hot pepper flakes
3 cloves garlic minced
3 green onions thinly sliced
8 eggs
1 cup grated parmesan cheese
2 teaspoons lemon juice
1/2 teaspoon grated lemon rind

n 10-inch (25 cm) nonstick skillet, bring broccoli and 1/2 cup water to boil. Cover and reduce heat to medium; cook until tender-crisp, 2 to 3 minutes. Uncover and cook over medium-high heat until no water remains, about 4 minutes.

Add 1 tbsp of the oil, hot pepper flakes, garlic and green onions to pan; cook until lightly browned, 1 to 2 minutes.

In large bowl, beat together eggs, cheese, lemon juice and lemon zest. Stir in broccoli mixture.

Wipe out skillet; heat remaining oil over medium heat. Pour in egg mixture, spreading evenly; cook over medium-low heat, lifting edge with spatula to allow mixture to flow underneath, until starting to set but centre is still wet, 5 to 6 minutes.

Place skillet in 400?F (200?C) oven; bake until top is set, 7 to 10 minutes. Let stand for 2 minutes. Slide onto platter; cut into wedges.

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