Recipe of Wagon-Wheel Frittata

For the Wagon-Wheel Frittata, young helpers can beat the egg mixture, prod the broccoli florets into place with a fork, arrange the tomato slices and sprinkle on the cheese. Older children and teens often prefer more strongly flavored foods, so let them choose a frittata topping from among several choices, perhaps a spicy pizza sauce, salsa or hot pepper sauce.

Recipe of Wagon-Wheel Frittata Ingredients :
•    1/2 cup (about 1.5 oz) sliced
•    1/3 cup water
•    2 1/2 cups (about 6 oz.) fresh
•    1 tablespoon cooking oil or butter
•    fresh mushrooms
•    broccoli florets
•    1/3 cup skim or low-fat milk
•    seasoning, crushed
•    6 eggs
•    Parmesan cheese
•    1 1/2 teaspoons Italian
•    1/4 cup grated or shredded
•    4 very thin tomato slices

Recipe of Wagon-Wheel Frittata Methods :
•    In 10-inch omelet pan or skillet over medium heat, cook broccoli, mushrooms and water, covered, until broccoli is tender, about 3 to 5 minutes
•    Drain. Remove pan from heat. Add oil. Arrange broccoli florets evenly around pan
•    Set mushroom slices between broccoli florets
•    In medium bowl, beat together eggs, milk and seasoning until blended. Pour into pan over broccoli and mushrooms
•    Cover. Cook over medium-low heat until eggs are almost set, about 10 to 12 minutes
•    Remove from heat. Place 1 tomato slice in center. Cut remaining tomato slices in half. Arrange over top to resemble wagon-wheel spokes
•    Sprinkle cheese evenly over top. Cover and let stand until eggs are completely set, about 5 minutes
•    Slide from pan onto serving plate or cut into wedges and serve from pan

6 servings.