Easy Brunch Frittata Photo
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

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