2 c. broccoli florets, and stems (cut stems into 1/4-inch slices)
1 1/2 c. elbow macaroni
8 oz. Italian sausage, removed from casing and crumbled
1/4 c. chopped onion
1 garlic clove, crushed
6 eggs, beaten
1 c. shredded Mozzarella cheese (about 6 ounces)
1 c. half-and-half
2 tbsp. grated Romano cheese

Steam the broccoli on a rack set over boiling water in a covered saucepan until tender, about 8 minutes. Cook macaroni in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.

Meanwhile, brown sausage in a 10-inch nonstick skillet, about 8 minutes; drain off all but about 1 teaspoon of the fat. Add the onion; saute over low heat until tender, about 5 minutes. Stir in the garlic; saute 1 minute.

Stir the cooked macaroni and the broccoli into the skillet with the sausage mixture until blended. Heat over medium heat until sausage is sizzling. Stir the eggs, Mozzarella, half-and-half, and grated cheese together. Pour the egg mixture evenly over the macaroni mixture; stir gently to blend.

Cook, covered, over medium to medium-low heat until the frittata is set in the center and the underside is nicely browned, 20 to 25 minutes. To serve, loosen edges of frittata from skillet with a small spatula. Place a large round platter over the skillet. Protect hands with mitts and carefully invert the skillet over the platter. Cut frittata into wedges.