Broccoli Cheese Wedges

[Kitchen Witch]

Broccoli Cheese Wedges

10 oz frozen broccoli
2 egg
1/2 cup lowfat milk
1/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
8 oz muenster cheese
1 tomato



1 Defrost broccoli in unopened package on high for 3 minutes; set aside for 5 minutes; remove from package, drain and cool. In a medium bowl, beat eggs until very light.
2 Blend in milk, flour, baking powder, salt, and nutmeg.
3 Fold in muenster cheese and reserved broccoli. Pour into an ungreased 9-inch pie plate. Micro-cook uncovered on high until edges just start to look dry, 4 minutes. Stir, bringing edges toward center. Arrange tomato wedges on top; micro-cook on medium high (75% power) until firm to the touch, about 4 minutes. Let stand 2 minutes before cutting.


Servings: 6