How to make
Heat the olive oil in a pan and lightly fry the two types of onion and garlic, chopped + half of the fresh and chopped rosemary and the crushed hot pepper (without the seeds).
During this time, wash and drain the broccoli florets well and cut them into small pieces.
Add the broccoli to the onion and sauté for 5 minutes.
Transfer the vegetables to a bowl.
Separately, in another bowl, beat the eggs with the salt and add the cream, the saffron, the remaining chopped rosemary and the finely grated Parmesan.
Pour the mixture into the bowl with the vegetables and mix.
Transfer to a pan with a diameter of 8.5″ (22 cm), previously greased.
Bake the frittata in a 360°F (180 °C) oven for about 20 minutes. When 5 minutes remain, sprinkle with the grated mozzarella.
* You can cook this rosemary-scented broccoli frittata directly in a pan on the stove and then just transfer it to the oven on top, to finish baking on top and melt the mozzarella.
