1/4cupcream(substitute half and half or milk if you prefer)
Position the rack of your oven in the center so that your frittata will be about 10 inches from the broil heating element.Preheat your broiler on low.
Heat oil and butter in the skillet over a medium flame. Add the onion and sauté until translucent, about 4 minutes.Add garlic during the last minute.
Whisk the eggs, salt, pepper, and cream in a bowl. Add parmesan cheese and stir. Then pour into skillet and stir to distribute the onions evenly and scatter broccoli evenly over the top.
Cover and cook until the egg is almost set, about 2 minutes.
Then uncover and place the skillet on the center rack under the broiler until the top is golden brown and fluffy, about 4 minutes.
Cut into slices and serve immediately.
I usually have sautéed broccoli with garlic left over from the night before when I make this frittata. Seriously, sautéing broccoli this way is a real flavor boost. Alternatively, steam a few broccoli florets for about 4 minutes. You’ll only need about 2 ounces.
I recommend aged cheese that you grate yourself. The pre-grated type contains preservatives meant to keep it from clumping. It doesn’t melt quite as well.
Depending upon your oven, place the skillet on the center rack 7-12 inches away from the broiler flame so your frittata doesn’t burn.