Broccoli and Cheddar Frittata

This protein-packed frittata is loaded with fiber-rich broccoli and uses reduced-fat cheddar to keep it light yet satisfying.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 package (10 oz) frozen chopped broccoli · 149 kcal in the whole recipe
• 1/4 cup water
• 8 large eggs · 506 kcal in the whole recipe
• 1/4 cup nonfat milk · 20 kcal in the whole recipe
• 2 teaspoons prepared mustard · 7 kcal in the whole recipe
• 3/4 teaspoon seasoned salt
• 1/8 teaspoon black pepper
• 3/4 cup shredded reduced-fat cheddar cheese · 267 kcal in the whole recipe
• 1 tablespoon chopped green onion · 2 kcal in the whole recipe
• 1 small carrot, diced · 20 kcal in the whole recipe
• Nonstick cooking spray

Method

1. In a 10-inch nonstick skillet, combine the frozen broccoli, diced carrot, and water. Cook over medium heat for about 10 minutes, stirring occasionally to break up the broccoli, until tender, then drain well.

   

2. In a large bowl, whisk together the eggs, milk, mustard, seasoned salt, and pepper until well blended.

   

3. Stir the drained broccoli mixture, shredded cheddar cheese, and chopped green onion into the egg mixture.

   

4. Wipe the skillet, coat it with nonstick cooking spray, and heat over medium heat. Pour in the egg mixture and cook for 8 to 10 minutes until the eggs are almost set.

   

5. Remove the skillet from the heat, cover with a lid, and let it stand for 8 to 10 minutes until the eggs are completely set. Cut into wedges and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.