- 1 1/2 cup broccoli florets
- 1 1/2 Tablespoons olive oil
- 1/4 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup zucchini, diced
- 1 cup cherry tomatoes
- 1 1/2 teaspoons dried Italian seasoning
- 4 eggs
- 1/4 cup water
- 1 1/2 Tablespoon basil, chopped, optional
- 1 ½ Tablespoon Parmesan cheese, grated, optional
In a small bowl, add broccoli and 2 Tablespoons of water. Cover and microwave on high for 1 1/2 minutes. Drain and set aside.
In a medium sauté pan on medium heat, add olive oil, onion and garlic. Sauté onion for 1-2 minutes. Add zucchini, tomatoes and broccoli. Sauté for 3-4 minutes.
In a small bowl, add eggs and water. Beat with fork until combined. Stir in Italian herbs. Pour over vegetables.
Turn heat to medium low and cover. Cook for 3-5 minutes. With a spatula, lift edges and let the liquid eggs settle at the bottom of the pan. Cover and cook for 3-5 minutes or until eggs are completely cooked and frittata is slightly puffy.
Cut into fourths and garnish with basil and parmesan, if desired. Serve hot or at room temperature.