Broccoli & Spaghetti Frittata

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The Kitchn
Nutrition per serving    (USDA % daily values)
CAL
240
FAT
51%
CHOL
144%
SOD
32%

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Ingredients for 8 servings

About 2 teaspoons butter or nonstick cooking spray

1 teaspoon olive oil

1 onion, diced

2 cloves garlic, minced

4 cups (8 ounces) broccoli florets and sliced stems, steamed or blanched (see below)

Pinch red pepper flakes

10 large eggs

3/4 teaspoon kosher salt

A few turns of freshly ground pepper

1 1/2 cups (5 ounces) grated cheese (Emmentaler, Gruyere, Cheddar, Monterey Jack, or mixed)

2 cups cooked spaghetti

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