Preparation

• Preheat the oven to 375 degrees F.
• Heat the butter in a 10 or 12 inch skillet over medium heat. Add the shallots, garlic, broccoli and a big pinch of salt and pepper. Cook, stirring often, until the broccoli slightly softens, about 5 to 6 minutes. Keep the mixture over low heat.
• Separate the eggs. Place the egg whites in a bowl of your electric mixture. Place the egg yolks in a large mixing bowl.
• To the egg yolks, add a big pinch of salt and pepper, the fresh herbs and almost all of the cheddar cheese. Whisk until combined.
• Beat the egg whites until medium peaks form. Fold the egg whites into the egg yolk mixture. Do not whisk the mixture - fold it until completely combined and fluffy.
• Pour the frittata mixture over the broccoli in the pan. Use a spatula to smooth out the top. Cook for about 5 minutes, then turn off the heat. Sprinkle the remaining cheese on top.
• Stick the pan in the oven. Bake the frittata for 15 to 18 minutes, until golden brown and puffed. Make sure the center is cooked through.
• Let the frittata cool slightly. Top with micro greens or arugula.