Cheesy Broccoli and Mushroom Frittata

Breakfast, Entrees.
Italian in origin, the frittata is similar to quiche but without the crust, which means fewer calories.

Cheesy Broccoli and Mushroom Frittata


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


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.