INGREDIENTS:
2 Tbsp. extra
virgin olive
oil
1 medium size
red onion,
finely chopped
1 clove
garlic, finely chopped
5 cups
broccoli florets
1/8 teaspoon
dry oregano
leaves, crushed
1 tablespoon
water
6 whole eggs,
lightly beaten
1/3 cup skim
milk
2/3 cup
Parmesan cheese,
grated
1 Tbsp. fresh
basil, chopped
Salt and
ground black pepper
to taste
1 Tbsp. butter
or margarine
PREPARATION:
In a large
skillet, over
moderate heat, heat oil until just hot. Add onion and garlic and cook
until
soft (for about 4 to 5 minutes).
Add
broccoli, oregano and
water. Cover and cook over medium heat, stirring occasionally, until
crisp-tender
(for about 3 minutes).
In a large
bowl thoroughly
whisk together eggs, grated Parmesan cheese, milk, salt and ground
black
pepper to taste. Add vegetables to the egg mixture and stir until well
combined.
In a large
cast-iron or non-stick
ovenproof skillet, over moderate heat, heat butter until just hot.
Pour eggs
and vegetable mixture
into skillet and immediately reduce heat to low. Cook without stirring
over low heat until bottom and sides of eggs are almost set (for about
10 to 12 minutes). Broil about 6 inches from heat until top is just set
(for about 2 minutes).
Cut into 4
wedges and serve
hot or at room temperature.
Makes 4
servings.
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