Broccoli Fritata

After a meat-heavy weekend, I wanted to take a break from carnivorous meals and follow the meatless Monday trend. The fritata turned truly delicious: moist, tender, light. It might not be entirely guilt free, but the first bite will make you forget about the calories. Follow suggestions in parenthesis for a lighter version.

• 1/2 head of broccoli, cut into 1/2 inch pieces
• 1/2 white onion, diced
• 3 cloves garlic, minced
• 2 bacon slices, diced (optional)
• 1/2 cup mild cheese (I used Yarlsberg), grated. Substitute for low-fat or ff for a lighter version
• 1/4 cup parmesan, grated
• 4 eggs, beaten
• splash of milk

1. Preheat oven to 350C.
2. Saute the diced onions and broccoli in buttered pan till soft, about 10 minutes. Add garlic, salt, pepper. Move the vegetables into an oiled heat-proof pie dish.
3. In a bowl combine the cheeses, eggs, milk, salt and pepper to taste. Mix well. Pour over the vegetables.
4. Bake in the oven for 20 minutes.