BROCOLLI FRITTATA

2 cups broccoli florets 

½ cup low-sodium chicken stock
4 large eggs
salt
pepper
1 ounce Parmesan cheese, grated
½ tablespoon olive oil

Preheat oven to 375°F.

PREPARATION

In a small, oven-safe skillet, bring the chicken stock to a simmer. Add broccoli florets and cook, stirring occasionally, until the broccoli is cooked al dente, about 5 minutes. Drain any excess liquid.

In a medium mixing bowl, whisk the eggs with the salt and pepper until they’re thoroughly beaten and starting to bubble slightly. Add the Parmesan cheese and stir to combine.

Wipe the skillet with a paper towel or clean kitchen cloth. Add olive oil in the skillet. Spread the broccoli evenly over the bottom of the pan then pour in the egg mixture.

Put the skillet in the preheated oven and cook until the eggs are cooked through and don’t jiggle when you shake the skillet, about 10 minutes.

Makes two servings.