Here’s a healthy brunch dish that’s chock full of colorful veggies. The kids won’t even suspect it’s good for them.

Broccoli-Carrot Frittata

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

Evenly coat 10-inch omelet pan or skillet with ovenproof handle (see note) with spray. Add broccoli, carrot and water. Cover and cook over medium-high heat until carrot is crisp-tender, about 5 to 10 minutes. (Uncover and stir occasionally, if necessary, to break apart frozen broccoli.) Drain well. Return vegetables to pan. Set aside.

In large bowl, beat together eggs, cheese, milk, onion, mustard, salt, if desired, and pepper until well blended. Pour over reserved vegetables. Cover and cook over medium heat until eggs are almost set, about 8 to 10 minutes. Uncover and broil about 6 inches from heat until eggs are completely set in center, about 2 to 3 minutes OR let stand, covered, until eggs are completely set in center, about 8 to 10 minutes.

Cut into wedges and serve from pan or either slide from pan or invert onto serving platter.

Makes 4 servings.

Note: To make handle ovenproof wrap completely with aluminum foil.

Recipe from: Poultry and Egg Division, Nebraska Department of Agriculture