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Easy Brunch Frittata
Yield: Makes 6 servings
This Italian omelet is an ideal alternative to quiche for your next brunch.
Ingredients:
Nonstick cooking spray
1
cup small broccoli florets
2-1/2
cups (12 ounces) frozen hash brown potatoes with onions and peppers (O'Brien style), thawed
1-1/2
cups cholesterol-free egg substitute
2
tablespoons reduced-fat (2%) milk
3/4
teaspoon salt
1/4
teaspoon black pepper
1/2
cup (2 ounces) shredded reduced-fat Cheddar cheese
Sour cream (optional)
Preparation:
1.
Preheat oven to 450°F. Coat medium nonstick ovenproof skillet with cooking spray. Heat skillet over medium heat until hot. Add broccoli; cook and stir 2 minutes. Add potatoes; cook and stir 5 minutes.
2.
Beat together egg substitute, milk, salt and pepper in small bowl; pour over potato mixture. Cook 5 minutes or until edge is set (center will still be wet).
3.
Transfer skillet to oven; bake 6 minutes or until center is set. Remove from oven. Sprinkle with cheese; let stand 2 to 3 minutes or until cheese is melted.
4.
Cut into 6 wedges; serve with sour cream, if desired.
Nutritional Information:
| Serving Size: 1 Frittata wedge (1/6 of total recipe) without sour cream | |
| Sodium | 627 mg |
| Protein | 9 g |
| Fiber | 1 g |
| Carbohydrate | 11 g |
| Cholesterol | 7 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 20 % |
| Calories | 102 |
Dietary Exchange:
| Meat | 1 |
| Vegetable | 1/2 |
| Starch | 1/2 |
This recipe appears in:
Eggs & Omelets
