3 cups chopped broccoli
1/4 cup water
1/4 cup milk
2 tsp. Dijon Mustard
1 tsp. salt
1/8 tsp. pepper
3/4 cup shredded cheddar cheese
1 Tbsp. chopped green onion
Yield: 4 servings
- PREHEAT oven to 350˚. COMBINE broccoli and water in 10-inch, oven-proof nonstick skillet. COOK over medium heat until tender, stirring occasionally, about 5 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 and HEAT over medium heat until hot. POUR egg mixture into skillet and COOK over low to medium heat until edges are set, about 5 minutes.
- REMOVE from burner and TRANSFER to oven. BAKE until eggs are completely set and no visible liquid egg remains, about 10 minutes. REMOVE from oven and let sit for 5 minutes. CUT into wedges and SERVE.
For an impressive presentation, invert frittata onto a plate to show it’s nicely browned bottom.
For a quick dinner, add slices of chopped ham or chicken.