From the Pantry Butler kitchen
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. USDA MyPlate Kitchen — Meeting Your MyPlate Goals on a Budget — MyPlate National Strategic Partners Toolkit (public domain), via myplate.food
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
Method
- 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.
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