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Cooking at Home - Broccoli-Cheddar Frittata

Makes: 6 Servings

Prep time: 10 minutes

Cook time: 25 minutes

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.

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
1 teaspoon seasoned salt
1⁄8 teaspoon pepper
3⁄4 cup shredded reduced-fat cheddar cheese (3 oz)
1 tablespoon Chopped green onion
1 small carrot, diced
nonstick cooking spray

Directions

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

Chef's 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.