Broccoli Frittata

1 garlic clove, thinly sliced
2 tablespoons olive oil
3½ cups broccoli florets
¼ teaspoon crushed red pepper
Salt
Black pepper
8 large eggs
½ cup grated Parmesan cheese

 Preheat oven to 350 degrees Fahrenheit. In a 10-inch ovenproof, nonstick skillet, heat 1 tablespoon olive oil. Add garlic, and cook over medium-high heat, 30 seconds. Add broccoli and crushed red pepper, and cook 1 minute. Add 2 tablespoons of water, and season with salt and pepper. Cover, and cook over medium heat until broccoli is crisp-tender, about 2 minutes. Let cool.

In a medium bowl, whisk the eggs with ¼ teaspoon of each salt and pepper. Stir in broccoli. Return skillet to the stove, and heat remaining 1 tablespoon oil. Pour in egg mixture. Cook over medium-low heat until set around edges, about 3 minutes. Sprinkle with cheese, and transfer to oven. Bake until center is just set, about 12 minutes. Serve warm or at room temperature.

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