Cheesy Broccoli Frittata

Broccoli, carrot, onion, Cheddar and Parmesan make this a hearty--and delicious--Italian omelet.

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4

4
eggs
1/4
cup milk
1
tablespoon chopped fresh parsley
1/4
teaspoon salt
1/4
teaspoon red pepper sauce
1
tablespoon vegetable oil
1
cup broccoli flowerets
1
medium carrot, shredded (1/2 cup)
1
medium onion, chopped (1/2 cup)
1
cup shredded Cheddar cheese (4 ounces)
1
tablespoon grated Parmesan cheese

  • 1 Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside.
  • 2 Heat oil in 10-inch nonstick skillet over medium-high heat. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
  • 3 Pour egg mixture over vegetables. Sprinkle with cheeses; reduce heat to low. Cover and cook about 10 minutes or until eggs are set in center. Cut into wedges.

Expert Tips

Beat the egg mixture thoroughly with a fork or wire whisk until it is uniformly yellow.

Substitute 1 1/2 cups broccoli slaw for the broccoli flowerets and carrot.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
225
(
Calories from Fat
170 ),
% Daily Value
Total Fat
19 g
19 %
(Saturated Fat
9 g,
9 %
),
Cholesterol
245 mg
245 %;
Sodium
430 mg
430 %;
Total Carbohydrate
7 g
7 %
(Dietary Fiber
2 g
2 %
),
Protein
16 g
16 %
;
% Daily Value*:
Vitamin A
74%;
Vitamin C
20%;
Calcium
22%;
Iron
6%;
Exchanges:
1 Vegetable; 2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.