|3 cups||broccoli florets|
|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|
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.