Ingredients

1 cup broccoli florets
1/2 cup tomato
diced
1 small red bell pepper
sliced
2 green onions
sliced into 1 inch pieces
1 tablespoon olive oil
6 whole eggs
1/4 cup Dijon mustard
2 tablespoons water
1/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
1 cup low fat mozzarella cheese
divided.

Directions

Preheat oven to 375 degrees F. Place broccoli florets, diced tomato, bell pepper and green onions in a 9x13 inch baking dish. Spoon olive oil evenly over vegetables. Roast the vegetables in the oven until crisp-tender, approximately 10 minutes. In a bowl, combine eggs, Dijon mustard, water, milk, salt, black pepper and Italian seasoning. Whisk mixture until frothy. Stir in a 3/4 cup of shredded low fat mozzarella cheese. Pour the egg mixture over the roasted vegetables. Stir gently with a fork to combine. Sprinkle the remaining 1/4 cup of mozzarella cheese over the top. Return to oven and bake 20-25 minutes or until set and cheese is browned on top. Serve immediately.

Nutrition Facts

130 calories
8 g fat
3 g saturated fat
170 mg cholesterol
400 mg sodium
5 g carbohydrate
1 g fiber
2 g sugar
9 g protein