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Brunch Frittata

Yield

Makes 6 servings

Ingredients

2 tablespoons vegetable oil
2-1/2 cups (12 ounces) frozen hash brown potatoes with onions and peppers (O'Brien style), thawed
1 cup frozen broccoli florets, thawed
6 eggs
2 tablespoons half-and-half
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (2 ounces) shredded Cheddar cheese
1/2 cup sour cream

Preparation

  1. Preheat oven to 450°F. Heat oil in medium nonstick ovenproof skillet over medium heat until hot. Add potatoes; coook and stir 5 minutes. Add broccoli; cook and stir 1 minute.
  2. Beat together eggs, milk, salt and pepper in small bowl; pour over potato mixture. Cook 5 minutes or until edges are set (center will still be wet).
  3. Transfer skillet to oven, bake 6 minutes or until center is set. Sprinkle with cheese; let stand 2 to 3 minutes or until cheese is melted.
  4. Cut into wedges; serve with sour cream.

Nutritional Information

Calories 321
Calories from Fat 59 %
Total Fat 22 g
Saturated Fat 7 g
Cholesterol 270 mg
Carbohydrate 21 g
Fiber 2 g
Protein 13 g
Sodium 430 mg

Dietary Exchange

Starch 1/2
Meat 1
Fat 3

Check out more recipes for Casseroles & Dishes

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