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Broccoli-Carrot Frittata




Source of Recipe


Aunt Saunny

1 (10 oz.) pkg. frozen chopped broccoli
1 medium carrot, very finely chopped
3/4 c. water
1 Tbsp. butter or margarine
1 small onion, very finely chopped
8 eggs
1/4 c. milk
2 tsp. prepared mustard
1 tsp. seasoned salt
1/8 tsp. pepper
3/4 c. shredded Cheddar cheese (3 oz.)

Place broccoli and carrot in a 10-inch skillet with an ovenproof handle. Add water, cover and cook until vegetables are tender, about 10 minutes, stirring occasionally and breaking frozen broccoli apart as necessary. Use a colander to drain well and set aside. In the same pan, melt butter or margarine over medium heat. Add onion and sauté until tender, but not brown. While onion is cooking, beat together eggs, milk, mustard, salt and pepper in a medium-sized bowl. Stir in cheese and reserved broccoli-carrot mixture. Pour into skillet and cook over low to medium heat until eggs are almost set, from 8 to 10 minutes. Cover pan, remove from heat and let stand for 8 to 10 minutes or broil about 6-inches from the heat until eggs are completely set, about 2 to 3 minutes. Cut into wedges to serve. Yields 4 servings.