10 oz Broccoli, frozen -- chopped
1/4 ts Salt
2    Eggs
1/4 ts Nutmeg -- ground
1/2 c  Milk -- low fat
8 oz Cheese -- muenster Or part
1/4 c  Flour, unsifted --
All-purpose
Skim mozzarella
1/2 ts Baking powder
1    Tomato -- lg (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.