Easy Brunch Frittata
This Italian omelet is an ideal alternative to quiche for your next brunch.
Makes 6 servings
|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|
|1/4||teaspoon black pepper|
|1/2||cup (2 ounces) shredded reduced-fat Cheddar cheese|
|Sour cream (optional)|
- 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.
|Serving Size:||1 Frittata wedge (1/6 of total recipe) without sour cream|
|Calories from Fat||20 %|
|Total Fat||2 g|
|Saturated Fat||1 g|
Check out more recipes for Eggs & Omelets