Healthy Recipe

Ingredients:

• Egg  11 large egg(s)
• Shredded Reduced Fat Mexican-Style Cheese Blend  ½ cup(s)
• Olive Oil  1 Tbsp
• Onion  1 small, thinly sliced (about 1 cup)
• Cooked Broccoli  2 cup(s), chopped (or thawed, frozen broccoli)
• Kosher Salt  1 pinch(es), (or to taste)
• Black Pepper  1 pinch(es), freshly ground (or to taste)

Instructions:

1. Preheat oven to 400°F; position rack in middle of oven.
2. In a large bowl, whisk together eggs; set aside.
3. In a 10-inch ovenproof nonstick skillet, heat oil over medium heat until shimmering.
4. Add onion and cook, stirring, until it begins to soften, 4 minutes.
5. Add broccoli and cook, stirring, until warmed through, 2 minutes more.
6. Season to taste with salt and pepper.
7. Pour eggs over vegetables, covering them evenly; cook, gently lifting and pushing cooked edges toward center, allowing liquid egg to fill space, about 4 minutes.
8. Sprinkle with cheese and transfer pan to oven. Bake until frittata is golden brown and puffed up, 12-15 minutes (frittata should be just slightly soft in center).
9. Transfer frittata to a cutting board, cut in 6 wedges and serve immediately.
10. Serving size: 1 wedge

This recipe, originally by Marc Murphy, has been adapted with permission from SEASON WITH AUTHORITY for WeightWatchers Magazine.