Serves 8 (1 serving = one 3-inch wedge)
2 tablespoons olive oil, divided
½ teaspoon salt
½ teaspoon pepper
6 eggs
6 egg whites
1 large onion, diced
2 cloves garlic, minced
1 pint cherry tomatoes
1 cup steamed chopped broccoli florets
1 cup shredded fresh basil
4 Dr. Praeger’s Broccoli Pancakes, defrosted, uncooked, diced
1 cup (2 oz.) grated Parmigiano-Reggiano cheese
1. Heat 1 tablespoon olive oil in cast-iron or ovenproof skillet over medium-high heat. Add onions and cook, stirring occasionally, until golden brown but not burnt, 12 to 14 minutes. Add garlic and cook one additional minute. Add tomatoes and cook until wilted, about 8 minutes.
2. While tomatoes are cooking, in a large bowl whisk eggs, egg whites, Dr. Praeger’s diced Broccoli Pancakes, broccoli florets, shredded basil, cheese, salt and pepper.
3. Preheat broiler.
4. Add the remaining tablespoon of olive oil to onion-tomato mixture and swirl to coat pan. Pour egg mixture over onion-tomato mixture and cook until frittata is just set but center is still slightly jiggly, 8 to 10 minutes.
5. Transfer frittata to broiler and broil until top is browned and frittata is set, 2 to 3 minutes.
6. Remove from broiler and let cool for 15 to 20 minutes. Cut into 8 wedges.
7. Serve warm or at room temperature.