Broccoli Cheese Wedges

[Guest guest]

Broccoli Cheese Wedges

 

6 Servings

 

10 ounces frozen broccoli, chopped

2 eggs

1/2 cup lowfat milk

1/4 cup unsifted all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

8 ounces muenster cheese, or part skim mozzarella

1 tomato, cut into 6 wedges

 

Defrost broccoli in unopened package on high for 3 minutes; set aside for 5

minutes; remove from package, drain and cool. In a medium bowl, beat eggs

until very light. Blend in milk, flour, baking powder, salt, and nutmeg.

Fold in Muenster cheese and reserved broccoli. Pour into an ungreased

9-inch pie plate. Micro-cook uncovered on high until edges just start to

look dry, 4 minutes. Stir, bringing edges toward center. Arrange tomato

wedges on top; micro-cook on medium high (75% power) until firm to the

touch, about 4 minutes. Let stand 2 minutes before cutting.

 

Jenn B aka Mom2Sam and Tiny