Vegetarian Breakfast: Broccoli Frittata, Tomato Toast, and Banana Milk

Votes: 5

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 350, total fat 12 G., saturated fats 4.5 G., proteins 21 G., carbohydrates 41 G., fiber 5 G., cholesterol 110 mg, sodium 600 mg, sugar 20 G.

Unlike a traditional frittata, this one is quick to make and cooks on the stovetop instead of the oven. To make it, microwave the broccoli to soften it, then pour the egg mixture with cheese and basil into the frying pan. To avoid turning the frittata into a typical omelet, add some Italian flair: rub the toasted bread with garlic and garnish with a slice of tomato. Combined with the basil, it adds a Mediterranean flavor. Incorporate fruit into your breakfast: mash a banana in a glass and pour milk over it.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 ripe bananas, sliced
3 cups + 1/3 cup low-fat milk
2 cups broccoli florets
5 slices of whole grain bread
1/3 cup grated low-fat Swiss cheese
1/4 cup fresh basil leaves
2 large eggs + whites of 2 large eggs
1 tbsp. l. olive oil
2 cloves garlic, cut in half
1 ripe tomato, cut into 4 pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bananas, whole grain bread, broccoli cabbage, Swiss cheese, tomatoes, eggs, milk, basil

Cooking the dish according to the recipe:

Divide the sliced bananas evenly among four glasses, mash lightly, and top each glass with 3/4 cup of milk. Refrigerate until ready to serve.
Combine the broccoli and 1 tablespoon of water in a microwave-safe bowl. Cover with plastic wrap and microwave until crisp-tender, about 2 minutes. Let rest for a few minutes, carefully remove the wrap, and drain.

Tear one slice of bread into small pieces and soak in a large bowl with the remaining 1/3 cup milk until soft, about 2 minutes. Add the sautéed broccoli, cheese, basil, eggs, 1/2 teaspoon salt, and a few grinds of black pepper. Heat half the olive oil in a medium nonstick skillet over medium heat. Pour in the egg mixture and cook until the bottom of the omelet begins to set, about 2 minutes. Reduce the heat to medium-low, cover, and continue cooking until the center is set, 6 to 7 minutes.
Meanwhile, toast the remaining bread, then rub each slice with garlic and top with a slice of tomato. Drizzle the toasts with the remaining 0.5 tablespoons of olive oil.
Cut the frittata into quarters and divide among four plates. Serve with toast and banana milk.

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