Broccoli-Cheddar Frittata

1 package (10-oz) Frozen chopped broccoli
¼ cup Water
8 Eggs
¼ cup Nonfat or low-fat milk
2 teaspoons Prepared mustard
1 teaspoon Seasoned salt
⅛ teaspoon Pepper
¾ cup Shredded reduced-fat cheddar cheese (3 oz)
1 tablespoon Chopped green onion
1 small Carrot, diced (optional)
As needed Nonstick cooking spray

Combine broccoli, carrot, if desired, and water in 10-inch nonstick skillet. Cook over medium heat until tender, stirring occasionally to break up broccoli, about 10 minutes; drain well.
Beat eggs, milk, mustard, salt and pepper in large bowl until blended. Add broccoli mixture, cheese and green onion; mix well.
Coat same skillet with cooking spray; heat over medium heat until hot. Pour in egg mixture; cook over low to medium heat until eggs are almost set, 8 to 10 minutes.
Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg remains, 8 to 10 minutes. Cut into wedges.

Chef's Notes:

Broil option: After removing from heat, frittata can be broiled, 6 inches from heat until eggs are completely set and no visible liquid egg remains, 2 to 3 minutes.
Three ways to serve a frittata: Serve wedges right from pan, slide uncut frittata topside-up onto platter, or invert it onto platter to show its nicely-browned bottom.

Source: Meeting Your MyPlate Goals on a Budget Toolkit by MyPlate National Strategic Partners.