3 cups chopped broccoli
1/4 cup water
1/4 cup milk
2 tsp. prepared mustard
1 tsp. salt
1/8 tsp pepper
1/2 cup shredded low-fat Cheddar cheese
1 Tbsp. chopped green onion
Makes 4 servings
- Combine broccoli 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 hot. Pour in egg mixture; cook over low to 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.
Broiler 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.
Adapted from the American Egg Board. This post is part of an educational partnership with the American Egg Board.