Ingredients
| Quantity | Ingredients |
|---|---|
| 3 cups | broccoli florets |
| 6 | eggs |
| 1/3 cup | low-fat milk |
| 1 tsp | each salt and pepper |
| 1/2 cup | vegetable oil |
| 1/2 cup | mushrooms, sliced |
| 1/4 cup | shredded low-fat Cheddar cheese |
| Parmesan cheese |
Directions
Boil broccoli for 2 minutes. Refresh under cold water; drain and pat dry. In a medium bowl whisk together eggs, milk and salt and pepper to taste. Set aside.
In 10-inch (25cm) nonstick skillet, heat oil over medium-high heat. Saute mushrooms for 3 minutes.
Arrange broccoli over mushrooms; reduce heat to low. Pour egg mixture over broccoli. Sprinkle Cheddar and Parmesan cheeses on top; cook, covered for 20 to 25 minutes or until set. Cut into wedges and serve immediately.
Nutrition Information per serving: 276 calories, 18.6g total fat.
Source: www.foodland.gov.on.ca