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Easy Brunch Frittata
Browse the recipe Easy Brunch Frittata
Easy Brunch Frittata
YIELD Makes 6 servings
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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:
- 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.
- 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).
- 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.
- Cut into 6 wedges; serve with sour cream, if desired.
This recipe appears in:
Eggs & Omelets
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 |