Mary Higginbotham, from the UK Cooperative Extension Office, is back for another edition of What's Cookin'? guest and, this week, she's serving up a delicious Kentucky Proud recipe for Baked Broccoli Frittata.  It's great to look at it and to eat.  Check it out and Plate It Up!

 

Photo by Mary Higginbotham

BAKED BROCCOLI FRITTATA

1 cup broccoli florets

1/2 cup tomato, diced

1 small red bell pepper,sliced

2 green onions, sliced into 1-inch pieced

1 tablespoon olive oil

6 whole eggs

1/4 cup Dijon mustard

2 tablespoons water

1/2 cup 2% milk

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon Italian seasoning

1 cup low fat mozzarella cheese, divided

DIRECTIONS

Preheat oven to 375 degrees.

Place broccoli florets, diced tomato, bell peppers and green onions in a 9x13 inch baking dish.  Spoon olive oil evenly over vegetables.  Roast the vegetables in the oven until crisp-tender, approximately 10 minutes.  In a bowl, combine eggs, Dijon mustard, water, milk, salt, black pepper,. and Italian seasoning.  Stir in 3/4 cut shredded low fat mozzarella cheese.  Pour the egg mixture over the roasted vegetables.  Stir gently with a ford to combine.  Sprinkle the remaining 1/4 cup of mozzarella cheese over the top.  Return to oven and bake 20-25 minutes or until set and cheese is browned on top.  Serve immediately.

What’s Cookin’? is sponsored each week by Murphy Appliance Company in Owensboro!