Broccoli-Cheddar Frittata

This egg dish provides a quarter cup serving of vegetables during breakfast and uses reduced-fat cheddar cheese and non-fat milk to limit fat. Prep and cook in about 30 minutes makes this recipe an easy breakfast for both the weekday or the weekend.

Makes

6 Servings

Ingredients

• 1 package (10-oz) frozen chopped broccoli
• 1/4 cup water
• 8 eggs
• 1/4 cup nonfat or low-fat milk
• 2 teaspoons prepared mustard
• 3/4 teaspoon seasoned salt
• 1/8 teaspoon pepper
• 3/4 cup shredded reduced-fat cheddar cheese (3 ounces)
• 1 tablespoon chopped green onion
• 1 small carrot, diced
• nonstick cooking spray

Directions

1. Combine broccoli, carrot (if desired), and water in 10-inch nonstick skillet.
2. Cook over medium heat until tender, stirring occasionally to break up broccoli, about 10 minutes; drain well.
3. Beat eggs, milk, mustard, salt, and pepper in large bowl until blended.
4. Add broccoli mixture, cheese, and green onion; mix well.
5. Coat same skillet with cooking spray; heat over medium heat until eggs are almost set, 8 to 10 minutes. Remove from heat.
6. Cover and let stand until eggs are completely set and no visible liquid egg remains, 8 to 10 minutes. Cut into wedges.

Notes

Broil option: After removing from heat, frittata can be broiled, 6 inches from heat until eggs are completely set and no visible liquid egg remains, 2 to 3 minutes. Three ways to serve a frittata: Serve wedges right from pan, slide uncut frittata topside-up onto platter, or invert it onto platter to show its nicely-browned bottom. Materials: You will ne a 10-inch skillet, large bowl, measuring cups, measuring spoons, mixing spoon, and a sharp knife. Learn more about: Broccoli Onions Carrots