Feta, Tomato and Broccoli Frittata

Frittatas are my most dependable brunch entrée. They are easy to make, forgiving in ingredient amounts and types, and can be made the night before and served at room temperature.

I describe frittatas as a baked omelet or a crust-less quiche. The word comes from the Italian word fritto, meaning to fry. Most recipes call for first sautéing ingredients in a skillet followed by broiling, but since none of my skillets are ovenproof, I bake them in pie dishes instead. This is much easier, uses less fat and dirties one less pan.

Serves 2-4 as a light entree, 4-8 as a side dish

Ingredients
8 eggs
1/2 cups milk or whipping cream
2 cloves of garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
4 green onions, sliced (optional)

1 small head of broccoli, cut into florets
6 ounces cubed feta cheese
1 pint plum tomatoes, halved lengthwise
4 tablespoons grated Parmesan cheese (optional)

Directions
1. Preheat the oven to 350F. Grease the bottom and sides of a 9-inch round metal baking pan and line with parchment. Grease the parchment.
2. Beat eggs and add milk/cream, garlic, pepper and nutmeg. Beat well.
3. Add green onions, broccoli and feta cheese and mix gently.
4. Pour into a 9-inch metal or glass pie dish. Evenly distribute tomato halves (cut sides facing up).
5. Sprinkle with Parmesan cheese and bake for 30 to 40 minutes or until set.
6. Once cooled, gently remove by cutting around edge to dislodge. Invert onto a plate and then transfer to another plate so frittata is facing up. Slice into wedges and serve with a green salad.

7. Will stay fresh for 3 days - just cover with plastic wrap and refrigerate.