Ingredients

8 large eggs
2 tablespoons water
2 teaspoons olive oil
1 small red onion, sliced (about 1 cup)
2 cups chopped cooked broccoli
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup shredded extra-sharp Cheddar (2 ounces)

Directions

Separate 4 of the eggs, putting
the whites into a medium sized bowl and discarding the yolks (or saving them for another purpose). Add the
remaining 4 whole eggs and 2 tablespoons of water to the whites and whisk well.

In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it
begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few
turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat

to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in
the middle, about 8 minutes. Sprinkle with the cheese.

Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the
surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become
tough.

Cut the frittata into 8 wedges and serve.