Recipe: Wagon Wheel Frittata (using pasta, broccoli and mushrooms)

WAGON WHEEL FRITTATA

1 tablespoon cooking oil
1 10-ounce package frozen broccoli spears
1 tablespoon water
1 (4 ounce) can button mushrooms, drained
6 eggs
1/3 cup skim or low-fat milk
1 1/2 teaspoons Italian seasoning, crushed
6 thin tomato slices
1/4 cup grated Parmesan cheese

In a 10-inch omelet pan or skillet over medium heat, combine oil, broccoli and water. Cover and cook just until broccoli can be broken apart with a fork, about 3 minutes. Take pan off the heat.

Arrange broccoli spears so stems point to center of pan. Set mushrooms, rounded sides up, between broccoli spears.

In medium bowl, thoroughly blend eggs, milk and seasoning. Pour over broccoli. Cover and cook over medium heat until eggs are almost set. Remove from heat.

Place the largest tomato slice in the center. Cut remaining tomato slices in half and arrange around center slice. Sprinkle cheese evenly over the top. Cover and let stand until the eggs are completely set, about 5 minutes.

Cut into wedges and serve from the pan.

Source: American Egg Board