Simple & Delicious Brunch Frittata Recipe | Easy Italian Omelet

Easy Brunch Frittata

YIELD Makes 6 servings

This Italian omelet is an ideal alternative to quiche for your next brunch.

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 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 Sour cream (optional)

PREPARATION:

1. 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.
2. 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).
3. 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.
4. Cut into 6 wedges; serve with sour cream, if desired.

This recipe appears in: Eggs & Omelets NUTRITIONAL INFORMATION: Serving Size: 1 Frittata wedge (1/6 of total recipe) without sour cream Sodium 627 mg Protein 9 g Fiber 1 g Carbohydrate 11 g Cholesterol 7 mg Saturated Fat 1 g Total Fat 2 g Calories from Fat 20 % Calories 102 DIETARY EXCHANGE: Meat 1 Vegetable 1/2 Starch 1/2