Categories: Cheese/eggs 
      Yield: 4 servings 
  
      2 tb Butter                            1/2 ts -Salt 
    1/2    Onion; chopped                    3/4 c  Mozzarella; cubed 
      1    Garlic clove; minced                2 ts Parsley; minced 
      2 c  Brocolli florets; cooked            2 ts Onion green tops; 
      6    Eggs                              1/4    Sl Red sweet red pepper (opt 
  
  In 10" skillet over med heat,  melt butter,  add onions & garlic. Saute 
  till tender,  about 3 min. Place florets over onions. Whisk together eggs 
  with salt,  pepper & cayenne.  Stir in mozzarella, parsley & green onion. 
  Pour gently over brocolli.  Increase heat to med-high. Cook till bottom 
  sets, lifting frittata with spatula to allow uncooked eggs to flow 
  underneath & set.  When edges  are firm but top is still moist, cover 
  skillet with large plate, turn over together & slide frittata into skillet, 
  cooked side up  or till bottom is set. Transfer to heated serving dish & 
  cut  into wedges. VARIATION: RED PEPPER AND EMMENTHAL FRITTATA Add 1 1/2 
  cups sweet red pepper chunks to onion & garlic. Saute together till onions 
  are soft & peppers tender-crisp a bout 4-5 min. Proceed with egg mixture, 
  substituting Emmanthal or Gruyere for mozzarella. Other mild cheese such as 
  Brie are also good. VARIATION: MUSHROOM AND PROVOLONE FRITTATA Add 1/4 cup 
  diced sweet red pepper & 2 cups sliced mushrooms to onions. Saute together 
  till  vegs are tender & moisture has evaporated about 6 min. Proceed with 
  egg mixture, substituting provolone for mozzarella, adding pinch of nutmeg. 
   
  VARIATION: SPINACH AND PARMESAN FRITTATA Wash & trim 1 (10oz) pk fresh 
  spinach.  Cook till tender in covered saucepan with water clinging to the 
  leaves, about 3-4 min,  stirring midway if needed.  Drain in colander, 
  pressing out excess  moisture;chop  coarsely.  There should be  1  cup 
  cooked chopped spinach. Set aside. Add 1/4 cup diced sweet red pepper to 
  onions & garlic. Mix spinach into egg  mixture & substitute 1/4 c up grated 
  parmesan for 3/4 cup cubed mozzarella. Sprinkle surface of finished 
  frittata with pinch of oregano. 
   
  SERVES: 4 Source: _The Canadian Living Cookbook_by Carol Ferguson posted by 
  Anne MacLellan