Preheat your oven to 375°F (190°C). This step is crucial because a hot oven helps your frittata cook evenly, giving it that lovely, fluffy texture.

In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced garlic, stirring it around to release its aroma. Remember, we want to soften the garlic but not burn it. After about a minute, add the broccoli florets. Cook for about 5-7 minutes until they’re tender, sprinkling in a little salt, freshly cracked black pepper, and red pepper flakes for a kick.

While your veggies are cooking, crack the eggs into a large bowl. Whisk them vigorously until they’re well-blended. Add the onion powder, and an extra pinch of salt and pepper. Then fold in the grated Parmigiano-Reggiano cheese. The cheese adds flavor and a wonderful creaminess to your frittata.

Once the broccoli is tender, pour the egg mixture over the veggies in the skillet. Don’t stir it; just let it settle on top. Lower the heat to medium-low and let it cook for 3-4 minutes until the edges start to set.

Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed and golden. A toothpick inserted in the center should come out clean, indicating it's fully cooked.

Remove the skillet from the oven and allow the frittata to cool for a few minutes. Drizzle with lemon juice before slicing. Serve warm or at room temperature.