A frittata is an Italian-style crustless quiche cooked stovetop in a skillet. This tasty low-fat version, chock-full of chopped broccoli, diced carrot and reduced-fat cheddar cheese, makes a hearty meal for breakfast, lunch or supper.

Broccoli-Carrot Frittata

1 (10-ounce) package frozen chopped broccoli
1/2 cup diced carrot (about 1 medium)
1/4 cup water
Cooking spray
8 large eggs
1/4 cup skim or low-fat milk
1 tablespoon instant minced onion
2 teaspoons prepared mustard
1 teaspoon seasoned salt, optional
1/8 teaspoon pepper
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese

1. In covered 10-inch omelet pan or skillet with ovenproof handle* over medium heat, cook broccoli and carrot in water until tender, about 10 minutes. Stir occasionally to break apart broccoli. Drain well. Set aside.
2. Evenly coat pan with spray.
3. Beat together eggs, milk and seasonings. Stir in cheese and reserved broccoli and carrot. Pour into pan.
4. Cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
5. Cover pan, remove from heat and let stand about 8 to 10 minutes or broil about 6 inches from heat until eggs are completely set and no visible liquid egg remains, about 2 to 3 minutes.
6. Cut into wedges and serve from pan, or either slide from pan or invert onto serving platter.

Makes 4 servings.

* To make handle ovenproof, wrap completely with aluminum foil.

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).