Broccoli and Cheese Frittata with Tomato Toast

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Ingredients

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2 ripe bananas, sliced

3 cups plus 1/3 cup reduced-fat milk

2 cups broccoli florets

5 slices whole wheat bread

1/3 cup shredded low-fat Swiss

1/4 cup fresh basil leaves

2 large eggs plus 2 large egg whites

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

2 cloves garlic, halved

1 ripe tomato, cut into 4 slices

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Directions

1. Fill each glass with 3/4 cup milk after dividing the cut bananas among the four cups. Allow to chill until ready to serve.
2. In a microwave-safe bowl, combine the broccoli and 1 tablespoon of water. Cover with plastic wrap and microwave for 2 minutes, or until crisp-tender. Allow to cool for a few minutes before removing the plastic and draining.
3. Tear one slice of bread into tiny pieces and soak for 2 minutes in the remaining 1/3 cup of milk in a large mixing dish. Broccoli, cheese, basil, eggs, 1/2 teaspoon salt, and pepper to taste. In a medium nonstick pan, heat half of the oil over medium heat. Pour in the egg mixture and cook for about 2 minutes, or until the bottom begins to set. Reduce the heat to medium-low, cover, and simmer for another 6 to 7 minutes, or until the center is set.
4. In the meantime, toast the remaining bread slices, then rub each with garlic and top with a tomato slice. Drizzle the remaining 1/2 tablespoon of oil over the toast.
5. Cut the frittata into four slices and serve with the tomato toast on four dishes. Serve with a glass of banana milk.

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