To serve a frittata, offer wedges right from pan, slide it whole topside-up onto platter, or invert it onto platter to show its nicely-browned bottom.
- 1 pkg frozen chopped broccoli (10 oz)
- 1 small carrot, diced, optional
- 1/4 cup water
- 8 eggs
- 1/4 cup milk
- 2 tsp prepared mustard
- 1 tsp seasoned salt
- 1/8 tsp pepper
- 3/4 cup shredded Cheddar cheese (3 oz.)
- 1 Tbs chopped green onion
- 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 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.
Calories from Fat 116 (59%)
(20%)Total Fat 13g
(30%)Saturated Fat 6g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 5g
(8%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.