Vegetable Frittata

 

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.