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1
Separate the broccoli florets from the stems and then pare the stems with a knife.
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2
Leave the floret clusters whole if they're especially large, halves it.
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3
Boil a large pot of water over high heat, add some salt.
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4
Add the stems and cook 4 minutes, add the florets and cook both for another 4 to 6 minutes.
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5
Check with a sharp knife until the broccoli is tender all the way through.
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6
With a slotted spoon, transfer the pieces to ice water once they're cooked.
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7
Until cool, drain the broccoli well, use a papper towel to dry and finely chop it.
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8
Heat the broiler and position a rack in the middle of the oven.
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9
In a large bowl, combine the eggs, egg whites, broccoli, cheese, basil, 1/2 teaspoon of salt, and the pepper to taste.
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10
Heat the oil in an ovenproof 10-inch nonstick skillet over medium heat.
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11
When the oil is hot, add the egg mixture, spreading it evenly.
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12
Turn the heat to low and cook until the mixture is mostly set, about 18 minutes.
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13
The surface will still be undercooked, but the edges will be firm and visibly lighter in color.
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14
Move the skillet to the oven and broil until the frittata is just firm throughout, 4 to 5 minutes.
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15
Let it cook for 2 minutes, using a plate, cover the top, then invert plate and skillet.
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16
Cool slightly, cut into wedges, serve warm.
