Heat the oven to 180 degrees.
Divide the broccoli into florets with a piece of stalk. Cut larger pieces in length or halve them, depending on the size.
Branch the broccoli in plenty of boiling water or in the steamer. Then put them quickly in cold water to cool. Let it drain well.
Beat the eggs and add the other ingredients.
Grease a cake tin with butter. Pour in one third of the egg mixture. Carefully spread half of the broccoli florets on the mixture. Then put in one third of the egg mixture, divide the other half of the broccoli florets and finally pour out the leftover egg mixture carefully. Put the mold in the oven until it is done, about 45 minutes. A spike must be dry if you prick it in the frittata and take it out again.
Take out of the oven and let rest for 10 minutes.
Turn the frittata on a dish and cut nice slices of it.
Spoon some pepper sauce and a slice of fonduta.