Baked Broccoli Frittata

Ingredients:

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.

Yield:

8 servings

Directions:

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.