Broccoli and Prosciutto Frittata

Heat 1 tbsp olive oil in a 10-inch non-stick skillet over medium heat.

Thinly slice 2 shallots.

Add the sliced shallots to the hot skillet and cook until softened and lightly caramelized, about 3-4 minutes.

Add 3 slices of prosciutto, chopped into small pieces, to the skillet. Cook until crispy, about 3-5 minutes.

Add 1.5 cups of cooked and chopped broccoli and 1 tbsp of chopped fresh dill to the skillet. Stir to combine with the shallots and prosciutto.

In a measuring cup, whisk together 6 whole eggs and 0.5 cup of milk until just combined. Do not over-whisk; some streaks of yolk and white are desirable.

Stir in 0.5 cup of grated cheese and a pinch of black pepper. Reserve the remaining cheese for topping.

Pour the egg mixture evenly over the ingredients in the skillet. Use a spatula to gently stir and distribute the ingredients.

Sprinkle the reserved grated cheese over the top of the frittata.

Transfer the skillet to an oven preheated to broil (low setting). Broil for 5-10 minutes, or until the top is lightly browned and the eggs are set. The frittata should be puffed and slightly bouncy when gently touched.

Carefully remove the frittata from the oven and let it rest in the skillet for 5 minutes to allow it to set further.

To release the frittata from the pan, place a plate or cutting board over the skillet and carefully invert it. Alternatively, slide it directly onto a serving plate.

Slice the frittata into wedges and serve warm or at room temperature.