|Fresh broccoli/1 package of 10 ounce, frozen chopped broccoli||1 Pound|
|Low fat milk||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Shredded cheddar cheese||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Wash the broccoli.
Cut heads from stalks and separate into small florets.
Peel the stalks, if necessary, and cut into small pieces.
Blanch broccoli in rapidly boiling water, uncovered, about 5 minutes, or until barely cooked.
Drain, then plunge into ice water to stop cooking and set color.
Dry, then chop fine.
If using frozen broccoli, simply thaw and squeeze dry.
Melt margarine in a 13 x 9 x 2-inch baking dish.
Tilt pan to coat bottom.
In a large mixing bowl, beat eggs until well combined.
Add milk and beat again.
Add flour, baking powder and Cheddar cheese; stir to combine.
Add broccoli; stir to combine well.
Transfer batter to prepared baking dish; smooth top with a spatula, then sprinkle with Parmesan cheese. (Frittata can be prepared ahead to this point, then refrigerated, covered, up to 8 hours before baking.)
Bake in a preheated 350-degree oven for 50 to 60 minutes, or until golden brown on top.
Remove pan from oven; cool at least 10 minutes before cutting into squares to serve.