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1
Trim all the leaves and stems from the broccoli and cut the flowerets into uniform pieces.
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2
Only the flowerets will be used for this recipe but the stems can be reserved for cooking to make a puree or stir-fried dish.
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3
Steam the flowerets until crisp-tender and still bright green, refresh under cold water, drain well and coarsely chop.
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4
Heat oil in a heavy 12-inch skillet.
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5
Add the sausage and saute until it begins to brown.
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6
Add onions and saute until tender.
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7
Stir in the garlic and continue to saute a moment longer.
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8
Stir in the broccoli and season this mixture to taste with salt and pepper.
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9
Season the eggs to taste with salt and pepper and pour over the ingredients in the skillet.
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10
Redistribute the broccoli and sausage evenly in the mixture if necessary.
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11
Cook over medium heat for a couple of minutes, then, as the eggs begin set around the edges, lift the edges to allow some of the liquid egg to run into the bottom of the pan.
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12
Then cover the pan and continue to cook until the eggs have almost completely set, about 7 minutes.
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13
Remove cover and sprinkle cheese over the frittata.
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14
Cover again and continue to cook just until the cheese has melted and the eggs are set but still soft on top.
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15
(Alternately, the frittata can be placed under the broiler once the cheese has been added, to glaze the top.)
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16
Serve frittata directly from the pan, with a little oil and vinegar sprinkled over it, if desired.
