Vegetarian Breakfast: Broccoli Frittata, Tomato Toast, and Banana Milk

Ingredients:

• 2 ripe bananas, sliced
• 3 cups + 1/3 cup low-fat milk
• 2 cups broccoli florets
• 5 slices of whole grain bread
• 1/3 cup grated low-fat Swiss cheese
• 1/4 cup fresh basil leaves
• 2 large eggs + whites of 2 large eggs
• 1 tbsp. l. olive oil
• 2 cloves garlic, cut in half
• 1 ripe tomato, cut into 4 pieces

Preparation:

1. Divide the sliced ​​bananas evenly among four glasses, mash lightly, and top each glass with 3/4 cup of milk. Refrigerate until ready to serve.
2. Combine the broccoli and 1 tablespoon of water in a microwave-safe bowl. Cover with plastic wrap and microwave until crisp-tender, about 2 minutes. Let rest for a few minutes, carefully remove the wrap, and drain.
3. Tear one slice of bread into small pieces and soak in a large bowl with the remaining 1/3 cup milk until soft, about 2 minutes. Add the sautéed broccoli, cheese, basil, eggs, 1/2 teaspoon salt, and a few grinds of black pepper. Heat half the olive oil in a medium nonstick skillet over medium heat. Pour in the egg mixture and cook until the bottom of the omelet begins to set, about 2 minutes. Reduce the heat to medium-low, cover, and continue cooking until the center is set, 6 to 7 minutes.
4. Meanwhile, toast the remaining bread, then rub each slice with garlic and top with a slice of tomato. Drizzle the toasts with the remaining 0.5 tablespoons of olive oil.
5. Cut the frittata into quarters and divide among four plates. Serve with toast and banana milk.