Broccoli & Red Pepper Frittata

Broccoli & Red Pepper FrittataÂ

This is a great frittata that’s quick and easy to fix for a breakfast, brunch or lunch entrée.

Makes 6 servings

1-1/2 cups chopped broccoli or 1 pkg (10 oz.) frozen chopped broccoli
1/2 cup diced red pepper
1/4 C diced onion
1/4 cup water
8 eggs
3/4 cup (3 oz.) shredded cheddar cheese
1/2 cup milk (use cream if you’re following a low carb diet like Atkins)
2 tsp prepared mustard
salt and pepper (to taste)

Coat an omelet pan or skillet with fat-free cooking spray.
Add broccoli, red pepper, onion and water. Cover and cook over medium-high heat until crisp-tender (abt 5 - 10 min) Drain and return vegetables to pan. Set aside.
In large bowl, beat together eggs, cheese, milk, mustard, salt and pepper until well blended.
Pour mixture over vegetables. Cover and cook over medium heat until eggs are nearly set (abt 8 -10 min.) Turn off heat and let stand, covered, until eggs are completely set in center (abt 8 -10 min).
Cut into wedges and serve.

I love this! Sometimes I will add diced ham and use Swiss cheese or leave out the mustard and use pepperoni and provolone and mozzarella! And I have left off broccoli and the peppers and used escarole! I have loved frittata all my life!!