Frittata for Lunch

Mushroom Broccoli Frittata

• 1/2 tsp. extra-virgin olive oil
• 2 tbsp. finely chopped cilantro
• 1/4 cup chopped broccoli
• 2 mushrooms, sliced
• 1/2 cup egg whites or 2 eggs
• 1 tsp. skim milk
• pinch of salt

1. Preheat oven to 450 F.
2. Heat oil an ovenproof skillet over medium heat. Add mushrooms and broccoli and saute until softened. Transfer vegetables to plate and set aside.
3. Beat eggs, milk, and salt and pour mixture into same skillet. Cook over medium heat until bottom begins to solidify. Add vegetables and cilantro to egg and disperse evenly.
4. Remove skillet from stovetop and place into oven for about 5 minutes or until frittata's top is firm.

I took this recipe from The Healthy College Cookbook, but I modified it to use the broccoli and mushrooms that were in my fridge. I like egg whites better than eggs, but I'm sure this tastes yummy with whole eggs too. I served it on a bed of field greens for a healthy lunch!