Preheat the oven to 350 degree Fahrenheit.
In a skillet or pot, heat 1 tablespoon olive or canola oil. Add the garlic and cook over moderately high heat for a few seconds.
Add broccoli florets and crushed red pepper (if using) and cook for 1 minute. Stir in a few tablespoons of water and cook the broccoli covered over moderate heat until it is crisp-tender, about 2-3 minutes.
While the broccoli cools, whisk the eggs in a bowl with salt and pepper (about 1/4 teaspoons each or less). Stir in the broccoli.
If you are using an oven-safe skillet you can return the skillet with the broccoli to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edges, about 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes.
Or - if you don't have an oven-safe skillet, transfer the broccoli-egg-mix to a greased pie pan and sprinkle with cheese. Bake the frittata in the oven about 15 minutes, until egg is set.
Serve the frittata warm or at room temperature.
