Quick Couscous & Broccoli Frittata From Cooking for Healthy Healing, by Linda Reetor-Page

  

This is perfect for left-overs, or a quick busy week night meal.

 

For 4 people: Preheat oven to 350°.

 

Have ready 2 CUPS COOKED COUS COUS.

 

Blanch 1 CUP DICED BROCCOLI PIECES in boiling salted water until color changes to bright green.

 

Sauté 4 tbsp DICED ONION in 2 tsp OIL until aromatic.

 

Mix COUS COUS, BROCCOLI and ONION together in a bowl with:

3 tbsp PARMESAN CHEESE

2 BEATEN EGGS

2 tbsp LIGHT MAYONNAISE

½ tsp SEA SALT

¼ tsp PEPPER

2 tbsp PLAIN YOGURT

 

  • Turn into a lecithin-sprayed casserole. Sprinkle with 1/3 CUP GRATED LOW FAT MOZARRELLA CHEESE and bake for 25 minutes until set.

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