Source: Enlitened Kosher Cooking by Nechama Cohen

Broccoli, mushrooms, onion, and cheddar Frittata for breakfast or a light dinner.

Servings

1 tbsp olive oil
1 cooking spray
1 small onions , peeled and diced
0.5 small zucchini , peeled and cut into small cubes
4 fresh mushrooms (med) , sliced
0.5 medium red bell peppers , seeded and diced
0.5 cup fresh broccoli florets , chopped (2 florets)
1 scallions , sliced into tiny rings (see Tip)
4 eggs
4 egg whites
2 tbsp whole milk
1 pinch salt and pepper (to taste)
0.5 cup low fat cheddar cheese, shredded (or Muenster cheese)
1 tbsp chopped parsley

1 Spray a large skillet with non-stick cooking spray, add oil and place over low heat. Saute onion until limp.
2 Add vegetables, except for scallion, and continue sauteing, stirring often until tender.
3 Add scallion and saute for another minute.
4 In a bowl, beat eggs with milk. Add salt and pepper and pour over vegetables.
5 Allow eggs to cook over low heat for a few minutes. When eggs are set but not dry, sprinkle cheddar cheese and parsley on top. Cover with a plate and invert. Then slide the frittata back into the frying pan and cook for an additional few minutes so that there are no uncooked spots.

The best way to obtain a beautiful, appealing dish is by frying it on one side until firm. Almost any vegetable or combination of vegetables can be used. Tip for scallion: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.