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© Meredith Corporation. All rights reserved. Used with permission.
Preheat broiler. In a medium bowl, whisk together egg whites, eggs, salt and pepper. Stir in cheese; set aside.
Heat oil in a large broiler-proof skillet, cook broccoli and shallot over medium heat for 8 to 10 minutes or just until tender, stirring occasionally. Pour the egg mixture over the broccoli mixture in the pan. Cook over medium-low heat. As the mixture sets, run a spatula around the edge of the pan, lifting the egg mixture so the uncooked portion flows underneath. Continue cooking and lifting the edges until the mixture is almost set (surface will be moist). Arrange tomatoes on top of the frittata.
Broil 4 to 5 inches from the heat for about 5 minutes or until center is set. Let stand for 5 minutes before serving. Cut into four wedges.