Diabetes: Broccorella Frittata

Broccoli and mozzerella cheese fried in an egg-substitute frittata!

Broccorella Frittata

2 cup liquid egg substitute
2 tbsp grated parmesan cheese
3/4 cup fresh mushrooms, chopped
1 tsp crushed garlic
1/4 tsp ground thyme
10 oz Broccoli, chopped, frozen, 10oz package, thawed and drained
1 cup Cheese, mozzarella, nonfat, shredded

Broccorella Frittata


Mix the egg substitute and Parmesan cheese in a medium-sized bowl. Stir well and set aside.
Spray a 10-inch, non-stick, oven-proof skillet with cooking spray. Add the mushrooms, garlic, and thyme to the skillet. Place the skillet over medium heat. Cook, covered, for about 2 minutes, stirring often until the mushrooms are tender.
Mix in the broccoli and spread the mixture evenly over the bottom of the skillet.
Reduce the heat to low. Pour the egg mixture over the vegetables. Without stirring, cook, covered, for about 10 minutes until the eggs are nearly set.
Remove the skillet lid and wrap the handle in aluminum foil. Place the skillet under a preheated broiler 6 inches from the heat for about 3 minutes until the eggs are set but not dry.
Sprinkle the mozzarella over the frittata. Broil 1 minute until the cheese has melted.
Cut the frittata into wedges and serve immediately.

Wrap the handle in aluminum foil in step 5 to prevent damage by the broiler flame!