Broccoli frittata

This is one of Julie's favorite foods in the entire world -- she begs me to make this for her on the weekends and gobbles it down.  I love that I have young kids who love such good food!

First, turn on your broiler.   Then, in a frying pan that you can put under the broiler in your oven, saute 2 minced cloves of garlic with 1/2 cup chopped broccoli (fresh broccoli is a strong preference) in 2 tablespoons of olive oil.  Add a pinch of salt, a few grounds of fresh cracked black pepper, and 1/2 tsp dried oregano.

Once the broccoli is soft, pour three beaten eggs over the mixture and allow it to set in the bottom of the pan. 

While it is setting, sprinkle the top of the frittata first with grated parmigiana cheese to taste, and then about 3-4 ounces of shredded mozzarella or fontina cheese.  (Or some other mild, easily melting cheese that you like -- provolone would be great, for example).

Then place the frying pan under the broiler, checking every minute or so until the cheese is melted and slightly browned on the top.   This will also cook the top of the frittata.

Slide it out of the frying pan onto a serving dish and cut into 4-8 wedges.   If this is the only food you're serving, it will likely serve 2 people, though one hearty appetite could finish if off solo.   If it's part of a larger plate of food, with some salad, fruit or bread, it would probably feed 3 people.