Mark Manuel is back at it...cooking with eggs! Here's a great recipe if you're planning a little Mother's Day brunch: Broccoli Cheese Frittata
3 cups of chopped broccoli
1/4 cup of milk
1/4 cup of water
2 tsp of Dijon mustard
1 tsp of salt (optional)
1/8 tsp of pepper (optional)
3/4 cup shredded cheddar cheese
1 TBSP chopped green onion
Here's how to make it...
- PREHEAT oven to 350˚.COMBINE broccoli and water in 10-inch, oven-proof nonstick skillet. COOK over medium heat until tender, stirring occasionally, about 5 minutes. DRAIN well.
- BEAT eggs, milk, mustard, salt and pepper in large bowl until blended. ADD broccoli mixture, cheese and green onion; MIX well.
- COAT same skillet with cooking spray and HEAT over medium heat until hot. POUR egg mixture into skillet and COOK over low to medium heat until edges are set, about 5 minutes.
- REMOVE from burner and TRANSFER to oven. BAKE until eggs are completely set and no visible liquid egg remains, about 10 minutes. REMOVE from oven and let sit for 5 minutes. CUT into wedges and SERVE.