| 2 tbsp | Olive Oil |
| 10 | New Potatoes, sliced |
| 2 cups | Broccoli, chopped |
| 1 tbsp | White onion, chopped |
| 6 | Large eggs |
| 1/3 cup | Low-fat milk |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
| 1 cup | Grated reduced-fat Cheddar Cheese |
1. In large skillet on medium heat, heat olive oil until hot. Add potatoes, cover and cook 8 minutes or until almost tender.
2. Add broccoli and onion. Cook 5 min until veggies are tender.
3. Meanwhile, beat eggs; add milk, salt and pepper. Beat until well combined.
4. Pour egg mixture over veggies in skillet. Sprinkle with cheese. Reduce heat to Med-low, cover and cook about 10 minutes or until eggs are set.
5. Cut in wedges and serve.
NOTE: If using frozen, chopped broccoli, thaw and drain well.