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


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


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!