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1
Preheat the oven to 375F.
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2
Cut the broccoli stems into 1/2-inch pieces, and cut the florets into 1-inch pieces; set aside.
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3
Melt the butter in a 12-inch saute pan over medium heat.
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4
Add the onions; cook until translucent, about 5 minutes.
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5
Add the broccoli stems, and cook until they begun to soften, about 5 minutes.
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6
Add the florets and water, and cook until the broccoli is tender and the liquid has evaporated, about 5 minutes more.
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7
Season with salt and pepper.
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8
Transfer to a bowl to cool completely.
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9
Wipe out the pan; coat with cooking spray.
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10
In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs and egg whites.
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11
Beat until extremely light and foamy, 8 to 10 minutes.
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12
Heat the pan over medium-high heat.
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13
Fold the Parmesan and the broccoli mixture into the eggs.
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14
Add to the pan; dot the top with goat cheese.
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15
Cook, without stirring, for 2 minutes.
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16
Transfer to the oven; bake until the top is golden brown and the frittata is set, about 30 minutes.
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17
Let cool 1 minute before sliding out of the pan.
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18
Serve hot or at room temperature.
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19
(Per serving)
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20
Calories: 128
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21
Calcium: 103mg
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22
Fat: 5g
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23
Cholesterol: 87mg
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24
Sodium: 381mg
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25
Protein: 12g
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26
Fiber: 4g
