Broccoli Frittata with Tomato Toast and Banana Milk

Ingredients

• 2  bananas ripe sliced
• 2 cups broccoli florets 
• 2 large eggs plus egg whites 
• 0.3 cup basil leaves fresh
• 2 cloves garlic halved
• 4 servings kosher salt and pepper black freshly ground
• 3 cups milk reduced-fat
• 1 tablespoon olive oil 
• 0.3 cup swiss shredded low-fat
• 1  tomatoes ripe cut into 4 slices
• 5 slices bread whole wheat

Equipment

• bowl
• frying pan
• oven
• plastic wrap
• microwave

Directions

1. Divide the sliced bananas among the four glasses, smash slightly and fill each glass with 3/4 cup of milk. Refrigerate until ready to serve.
2. Combine the broccoli and 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap and microwave until crisp-tender, about 2 minutes.
3. Let rest for a few minutes, carefully remove the plastic and drain.
4. Tear up one slice of bread into small pieces and soak in the remaining 1/3 cup milk in a large bowl until soft, about 2 minutes.
5. Add the broccoli, cheese, basil, eggs, 1/2 teaspoon salt and some pepper.
6. Heat half of the oil in a medium nonstick pan over medium heat.
7. Pour in the egg mixture and cook until the bottom begins to set, about 2 minutes. Adjust the heat to medium-low, cover and continue to cook until the middle is set, 6 to 7 minutes more.
8. Meanwhile, toast the remaining bread, then rub each slice with garlic and top with a slice of tomato.
9. Drizzle the toast with the remaining 1/2 tablespoon oil.
10. Cut the frittata into four slices and divide among four plates along with the tomato toast.
11. Serve with the banana milk.