Broccoli and Cauliflower Frittata

Makes 6 servings.

2 tablespoons unsalted butter
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 1/2 cups small Red Dog broccoli florets
1 1/2 cups Red Dog cauliflower florets
1 cup cooked pasta
13 large eggs, beaten
1/2 teaspoon dried thyme leaves
Salt, to taste
Freshly ground black pepper, to taste
1 cup grated provolone cheese
1/4 cup grated Parmesan cheese

In a 12-inch nonstick ovenproof skillet, melt the butter with the olive oil over medium heat.

Add the onions, garlic, broccoli, and cauliflower. Cook over medium heat, stirring occasionally with a heatproof spatula until the vegetables are crisp-tender. Then add 2 tablespoons water to the skillet, cover, and steam for 2 minutes, at which point the vegetables should be tender.

Arrange the pasta on top of the vegetables. Pour the eggs over all and sprinkle with the thyme, salt, and pepper.

Cook the frittata, lifting the edges occasionally to let uncooked egg flow underneath and wiggling the spatula in the center of the frittata so the egg can flow under and cook evenly until the bottom is lightly browned and the frittata is almost set. Shake the pan occasionally so the frittata doesn’t stick.

Heat the broiler. Place the frittata under the broiler, about 6 inches from the heat source, and broil for another 4 to 8 minutes or just until the egg mixture is set. Remove the skillet from the oven.

Sprinkle the frittata with both kinds of cheese. Put it back under the broiler. Broil for 3 to 6 minutes longer, rotating the skillet occasionally so it cooks evenly until the cheese is melted and begins to brown.

Cut the frittata into wedges and serve immediately.