Easy Brunch Frittata Recipe
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, thawed
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
Directions
Preheat oven to 450°F.
Coat medium nonstick ovenproof skillet with nonstick 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.
Sprinkle with cheese; let stand 2 to 3 minutes or until cheese is melted.
Cut into wedges; serve with sour cream, if desired.
Coat medium nonstick ovenproof skillet with nonstick 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.
Sprinkle with cheese; let stand 2 to 3 minutes or until cheese is melted.
Cut into wedges; serve with sour cream, if desired.
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