Ingredients
| extra-virgin olive oil |
1 Tbsp
|
| red bell pepper, diced small |
1
|
| yellow onion, diced small |
1
|
| broccoli florets, finely chopped |
2 cups
|
| low-fat milk |
1/2 cup
|
| large eggs |
12
|
| kosher salt |
1 tsp
|
| ground black pepper |
1/4 tsp
|
| reduced-fat sharp cheddar cheese |
1 cup
|
| pico de gallo |
1 cup
|
Directions
-
PREHEAT the oven to 375°F and COAT a 9×13-inch baking dish with non-stick cooking spray.
-
HEAT the oil in a large non-stick skillet over medium heat. ADD the peppers and onions; COOK, stirring often, until just softened, 4 minutes. STIR in broccoli and 2 tablespoons water, COVER, and COOK 1 minute. REMOVE the skillet lid and COOK until water is fully evaporated, about 1 minute. TRANSFER mixture to the glass baking dish, spreading it out evenly to cover the bottom.
-
WHISK the milk, eggs, salt, and black pepper together in a medium bowl. STIR in ½ cup cheese. POUR egg mixture over the top and COVER with remaining ½ cup cheese.
-
BAKE until edges are set and top is golden, 30 to 35 minutes. COOL in the baking dish on a wire rack for 10 minutes before slicing. GARNISH with pico de gallo.
Nutritional Info
Per Serving: 1/10th of recipe
| Calories |
157
|
| Total Fat |
9.4 g
|
| Saturated Fat |
3.5 g
|
| Trans Fat |
0 g
|
| Polyunsaturated Fat |
1.4 g
|
| Monounsaturated Dat |
3.4 g
|
| Cholesterol |
231 mg
|
| Sodium |
491 mg
|
| Total Carbohydrates |
6.7 g
|
| Dietary Fiber |
1 g
|
| Sugars |
3.7 g
|
| Added Sugars |
0 g
|
| Protein |
12 g
|