10 oz. frozen broccoli, chopped
2 each eggs
1/2 C. lowfat milk
1/4 C. unsifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg
8 oz. part skim mozzarella
1 tomato, cut into 6 wedges

Defrost broccoli in unopened package on high for 3 minutes; set aside for 5 minutes; remove from package, drain and cool. In a medium bowl, beat eggs until very light. Blend in milk, flour, baking powder, salt, and nutmeg. Fold in Muenster cheese and reserved broccoli. Pour into an ungreased 9-inch pie plate. Micro-cook uncovered on high until edges just start to look dry, 4 minutes. Stir, bringing edges toward center. Arrange tomato wedges on top; micro-cook on medium high (75% power) until firm to the touch, about 4 minutes. Let stand 2 minutes before cutting.