BROCCOLI CHEDDAR FRITTATA
MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES
8 eggs 3 tbsp 2% milk ½ tsp each salt and pepper, divided 1½ cups shredded cheddar cheese, divided 2 tbsp olive oil 2 cloves garlic, minced 4 cups large broccoli florets (about 1 head) 4 jarred roasted red peppers, sliced (about ⅔ cup)
Position rack in top third of oven; preheat to 400°F. In large bowl, whisk together eggs, milk and ¼ tsp each of the salt and pepper. Stir in 1 cup of the cheddar; set aside.
In 10-inch cast-iron or ovenproof nonstick skillet, heat oil over medium heat; cook garlic and remaining ¼ tsp each salt and pepper until fragrant, about 30 seconds. Add broccoli; cook, stirring, until tender, about 6 minutes. Stir in red peppers.
Pour in egg mixture; cook, running spatula along edge to let egg mixture flow underneath, until edge pulls away from pan, 4 to 5 minutes.
Sprinkle with remaining ½ cup cheddar. Bake until light golden and set, about 8 minutes; broil for 1 minute. Remove from oven; let stand for 10 minutes. Cut frittata into 4 wedges.
PER SERVING about 354 cal, 22 g pro, 27 g total fat (10 g sat. fat), 8 g carb (2 g dietary fibre, 3 g sugar), 414 mg chol, 705 mg sodium, 360 mg potassium. % RDI: 26% calcium, 16% iron, 70% vit A, 90% vit C, 40% folate.