BROCCOLI PIZZA FRITTATA

INGREDIENTS

1 bag BirdsEye Steam fresh Broccoli Cuts

12 eggs

1 cup non-fat milk

2 tablespoons olive oil

¼ teaspoon crushed red pepper

4 cloves garlic, chopped

½ pound fresh mozzarella, thinly sliced

1 tomato on the vine, thinly sliced

¼ cup Parmesan cheese, grated

1 tablespoon, fresh basil (torn)

directions

Preheat your oven to 450F.

Steam broccoli according to the directions on the package.

While the broccoli is steaming, crack your eggs into a medium bowl, add milk and whisk until fully combine. Season your eggs with salt and pepper.

Heat olive oil in a 12inch non-stick pan over medium-high heat. Add your steamed broccoli, garlic, and crushed red pepper. Cook for 2-3 minutes, until fragrant. Add the egg mixture and cook until set around the edges, about 2 minutes.

Transfer the pan into the oven and bake until the eggs are almost set in the center, 8-10 minutes. Top with mozzarella, then tomato slices, then the Parmesan. Bake until the cheese melts and the eggs are set in the center, about 8 minutes. Let the eggs cool for 5-10 minutes for them to fully set. Top with basil and serve!