An easy, cheesy frittata gets a boost of nutrition with the addition of broccoli and a side of garlicky whole-wheat toast with tomato. For a smoothie that doesn't require a blender, just mash ripe banana in a glass of milk.

Ingredient

• 2 ripe bananas, sliced
• 3 cups plus 1/3 cup reduced-fat milk
• 2 cups broccoli florets
• 5 slices whole wheat bread
• 1/3 cup shredded low-fat Swiss
• 1/4 cup fresh basil leaves
• 2 large eggs plus 2 large egg whites
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• 2 cloves garlic, halved
• 1 ripe tomato, cut into 4 slices

Direction

1. Divide the sliced bananas among the four glasses, smash slightly and fill each glass with 3/4 cup of milk. Refrigerate until ready to serve.
2. Combine the broccoli and 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap and microwave until crisp-tender, about 2 minutes. Let rest for a few minutes, carefully remove the plastic and drain.
3. Tear up one slice of bread into small pieces and soak in the remaining 1/3 cup milk in a large bowl until soft, about 2 minutes. Add the broccoli, cheese, basil, eggs, 1/2 teaspoon salt and some pepper. Heat half of the oil in a medium nonstick pan over medium heat. Pour in the egg mixture and cook until the bottom begins to set, about 2 minutes. Adjust the heat to medium-low, cover and continue to cook until the middle is set, 6 to 7 minutes more.
4. Meanwhile, toast the remaining bread, then rub each slice with garlic and top with a slice of tomato. Drizzle the toast with the remaining 1/2 tablespoon oil.
5. Cut the frittata into four slices and divide among four plates along with the tomato toast. Serve with the banana milk.