- 2 1/2 s (about 6 oz.) fresh broccoli
- 1/2 (about 1.5 oz.) fresh mushrooms*, sliced
- 1/3 cup water
- 1 tablespoon cooking oil or butter
- 6 eggs
- 1/3 skim or low-fat milk
- 1 1/2 teaspoons Italian seasoning, crushed
- 4 very thin tomato slices
- 1/4 Parmesan cheese, grated or
In 10-inch omelet pan or skillet over medium heat, cook broccoli, mushrooms and water, covered, until broccoli is tender, about 3 to 5 minutes. Drain. Remove pan from heat. Add oil to pan. Arrange broccoli evenly around pan and set mushroom slices between broccoli florets.
In medium bowl, beat together eggs, milk and seasoning until blended. Pour over vegetables. Cover. Cook over medium-low heat until eggs are almost set, about 10 to 12 minutes. Remove from heat. Place 1 tomato slice in center. Cut remaining tomato slices in half and arrange over top to resemble wagon wheel spokes. Sprinkle cheese evenly over top. Cover and let stand until eggs are completely set, about 5 minutes. Cut into wedges and serve from pan, or slide from pan onto serving platter.
*For even faster cooking, substitute 1 (10 oz.) pkg. frozen chopped broccoli for fresh broccoli florets and 1 (4 oz.) can or 1 (4.5 oz.) jar sliced mushrooms, drained, for fresh mushrooms. In 10-inch omelet pan or skillet over medium heat, cook broccoli with 1 tablespoon water, covered until broccoli breaks apart with fork, about 5 to 7 minutes. Remove pan from heat. Add oil to pan. Arrange broccoli evenly around pan and set mushroom slices between broccoli pieces. Proceed with recipe.