Title: Basic brocolli frittata
 Categories: Eggs, Canadian
      Yield: 4 Servings
 
      2 tb Butter
    1/2    Onion; chopped
      1    Garlic clove; minced
      2 c  Brocolli florets; cooked
      6    Eggs
    1/2 ts -Salt
    3/4 c  Mozzarella; cubed
      2 ts Parsley; minced
      2 ts Onion green tops;
    1/4    Sl Red sweet red pepper (opt
 
  In 10" skillet over med heat,  melt butter,  add onions & garlic.
  Saute till tender,  about 3 min. Place florets over onions. Whisk
  together eggs with salt,  pepper & cayenne.  Stir in mozzarella,
  parsley & green onion. Pour gently over brocolli.  Increase heat to
  med-high. Cook till bottom sets, lifting frittata with spatula to
  allow uncooked eggs to flow underneath & set.  When edges  are firm
  but top is still moist, cover skillet with large plate, turn over
  together & slide frittata into skillet, cooked side up  or till
  bottom is set. Transfer to heated serving dish & cut  into wedges.
  VARIATION: RED PEPPER AND EMMENTHAL FRITTATA Add 1 1/2 cups sweet red
  pepper chunks to onion & garlic. Saute together till onions are soft
  & peppers tender-crisp a bout 4-5 min. Proceed with egg mixture,
  substituting Emmanthal or Gruyere for mozzarella. Other mild cheese
  such as Brie are also good. VARIATION: MUSHROOM AND PROVOLONE
  FRITTATA Add 1/4 cup diced sweet red pepper & 2 cups sliced mushrooms
  to onions. Saute together till  vegs are tender & moisture has
  evaporated about 6 min. Proceed with egg mixture, substituting
  provolone for mozzarella, adding pinch of nutmeg.
  
  VARIATION: SPINACH AND PARMESAN FRITTATA Wash & trim 1 (10oz) pk fresh
  spinach.  Cook till tender in covered saucepan with water clinging to
  the leaves, about 3-4 min,  stirring midway if needed.  Drain in
  colander, pressing out excess  moisture;chop  coarsely.  There should
  be 1 cup cooked chopped spinach. Set aside. Add 1/4 cup diced sweet
  red pepper to onions & garlic. Mix spinach into egg  mixture &
  substitute 1/4 c up grated parmesan for 3/4 cup cubed mozzarella.
  Sprinkle surface of finished frittata with pinch of oregano.
  
  SERVES: 4 Source: _The Canadian Living Cookbook_by Carol Ferguson
  posted by Anne MacLellan