Broccoli and Cheese Frittata with Tomato Toast

Caregory : Breakfast Recipes

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.
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