2cupsCNP Vegetable Mixor any combination of cooked vegetables like broccoli, green pepper, onion, mushrooms, etc.
½cupsliced cooked meatham, sausage, etc.
6eggs
⅓cuplow-fat milk
¼teaspoonsalt
⅛teaspoonblack pepper
½cuplow-fat cheddar cheese, shreddedshredded
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.