Broccoli and Red Pepper Frittata -

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Broccoli and Red Pepper Frittata

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By Cheri Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Breakfasts & Brunches (Culinary Institute of America), by The Culinary Institute of America, (2005, Lebhar-Friedman Books)

Breakfasts & Brunches (Culinary Institute of America)

Servings:	6
Author Notes:	Here's a great frittata that's quick and easy to fix for a breakfast, brunch or lunch entrée.
Ingredients:	1 1/2 cups chopped broccoli or 1 package (10 ounces) frozen chopped broccoli 1/2 cup diced red pepper 1/4 cup diced onion 1/4 cup water 8 eggs 3/4 cup (3 ounces) shredded cheddar cheese 1/2 cup milk (use cream if you're following a low carb diet like Atkins) 2 teaspoons prepared mustard salt and pepper to taste
Instructions:	Coat an omelet pan or skillet with cooking spray. Add broccoli, red pepper, onion and water. Cover and cook over medium-high heat until crisp-tender, about 5 to 10 minutes. 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, about 8 to 10 minutes. Turn off heat and let stand, covered, until eggs are completely set in center, about 8 to 10 minutes. Cut into wedges and serve.