Prep Time: 10 Mins
Cook Time: 20 Mins
Makes: 4 Servings
Ingredients
8 EGGS
3 cups chopped broccoli
¼ cup water
¼ cup milk
2 tsp. Dijon mustard
1 tsp. salt
1/8 tsp.
¾ cup
1 Tbsp. pepper
shredded Cheddar cheese
chopped green onion
Instructions
1. PRE-HEAT 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.
2. BEAT eggs, milk, mustard, salt and pepper in large bowl until blended. ADD broccoli mixture, cheese and green onion; MIX well.
3. 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.
4. 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.
Pro Tips
• For an impressive presentation, invert broccoli cheese frittata onto a plate to show its nicely browned bottom.
• For a quick dinner, add slices of chopped ham or chicken.
Nutrition Info
Per serving: 1/4 of recipe
Calories: 268
Total fat: 17 g
Saturated fat: 7 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 6 g
Cholesterol: 395 mg
Sodium: 927 mg
Carbohydrates: 8 g
Fiber: 2 g
Sugar: 3 g
Protein: 20 g
Vitamin A: 363 mcg
Vitamin D: 2 mcg
Folate: 98 mcg
Choline: 314 mg
Calcium: 262 mg
Iron: 2 mg
Potassium: 428 mg
This frittata recipe is an excellent source of protein, vitamin A, folate and choline and a good source of vitamin D.