1 cup broccoli florets
1/2 cup tomato, diced
1 small red bell pepper, sliced
2 green onions, sliced into 1 inch pieces
1 tablespoon olive oil
6 whole eggs
1/4 cup Dijon mustard
2 tablespoons water
1/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
1 cup low fat mozzarella cheese, divided.

8 servings


Preheat oven to 375 degrees F. Place broccoli florets, diced tomato, bell pepper and green onions in a 9x13 inch baking dish. Spoon olive oil evenly over vegetables. Roast the vegetables in the oven until crisp-tender, approximately 10 minutes. In a bowl, combine eggs, Dijon mustard, water, milk, salt, black pepper and Italian seasoning. Whisk mixture until frothy. Stir in a 3/4 cup of shredded low fat mozzarella cheese. Pour the egg mixture over the roasted vegetables. Stir gently with a fork to combine. Sprinkle the remaining 1/4 cup of mozzarella cheese over the top. Return to oven and bake 20-25 minutes or until set and cheese is browned on top. Serve immediately.

Nutritional Analysis: 
130 calories
8 g fat
3 g saturated fat
170 mg cholesterol
400 mg sodium
5 g carbohydrate
1 g fiber
2 g sugar
9 g protein

Baked Broccoli Frittata - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

March, 2014

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.