Broccoli and Feta Frittata (2 points)

Heat a sprayed 8-inch ovenproof nonstick skillet or well-seasoned cast-iron pan, over medium heat.

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Add onion and cook, stirring occasionally, until translucent, about 4 minutes.

Add thawed broccoli, sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 3 minutes longer.

Preheat broiler to high and set an oven rack 4 inches from heat source.

In a medium bowl whisk together eggs; season with additional salt and pepper.

Pour eggs over onion-broccoli mixture, stir to combine, then dot surface with feta.

Sprinkle the greek seasoning on top.

Cook, without stirring, until eggs are set on bottom and beginning to set on top, about 5 minutes.

Transfer pan to oven and broil until eggs are set and beginning to brown, 2 to 3 minutes.

Cut into 6 wedges and serve hot or at room temperature.

Suggested Serving: Serve with ham, sausage or back bacon.

Variations:

Broccoli and Mozza Frittata – substitute the light feta with light mozarella and the greek seasoning with italian seasoning.

Broccoli and Goat Cheese Frittata – substitute the light feta with light goat cheese.

Summer Squash and Goat Cheese Frittata – substitute the light feta with light goat cheese, the brocolli with summer squash (sliced into half moons) and the greek seasoning with dried thyme.

Spanakopita Frittata – substitute the broccoli with thawed frozen spinach and add 1 tsp minced garlic as well as 2 sliced green onions.

Spinach and Parmesan Frittata – substitute the broccoli with thawed frozen spinach, the 6 oz of light feta with 3 oz shredded parmesan and add 1 tsp minced garlic as well as 0.5 oz each of chopped red pepper and red onion.

Spinach, Sun Dried Tomato and Goat Cheese Frittata – substitute the broccoli with thawed frozen spinach, the 6 oz of light feta with 3 oz goat cheese crumbles and add 1 tsp minced garlic as well as 3 chopped sun dried tomato halves.