fritatta in frying pan

Stovetop Frittata

5 from 1 vote
Course Breakfast
$0.37 per serving
Servings 6 slices

Ingredients
 

  • 2 cups CNP Vegetable Mix (or any combination of cooked vegetables like broccoli, green pepper, onion, mushrooms, etc.)
  • ½ cup sliced cooked meat (ham, sausage, etc.)
  • 6 eggs
  • cup low-fat milk
  • ¼ teaspoon salt
  • teaspoon black pepper
  • ½ cup low-fat cheddar cheese, shredded (shredded)

Instructions
 

  • In a large skilled or electric skillet, combine vegetables and meat over medium heat. Heat until warm.
  • In a medium bowl, beat eggs, milk, and seasonings until blended.
  • Reduce heat to medium-low and pour egg mixture into skillet.
  • Cover and cook until eggs are almost set, about 10-15 minutes.
  • Turn off heat. Sprinkle with cheese.
  • Let stand until eggs are completely set and cheese is melted, about 3-5 minutes.
  • Cut into 6 slices.

Video

Notes

Variations
  • Individual Frittatas: Preheat oven to 350°F. Beat eggs, milk, and seasonings. Finely chop vegetables and meat. Add vegetables, meat, and cheese to egg mixture. Coat muffin tins with nonstick spray. Pour mixture into each tin, about 2/3 full. Bake at 350°F for 10-15 minutes, or until internal temperature reaches 160°F. Freeze extra frittatas.
 
  • Potato Individual Frittatas- Preheat oven to 350°F. Thaw 1 pound of frozen hashbrowns. Coat muffin tins with nonstick spray. Spread potatoes around bottom and up sides of each tin, leaving space for eggs. Bake hash browns at 350°F for 10 minutes. Remove from oven and press potatoes down. Prepare mixture for Individual Frittatas and pour into potato cups. Return to oven and bake 10-15 minutes or until internal temperature reaches 160°F. Freeze extra frittatas.

Nutrition Label

Serving: 1 slice
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