Corn And Broccoli Frittata
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | American | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | T | Oil |
| 1 | 1-lb Green Giant American | |
| Mixtures Sante Fe Style | ||
| Frozen Corn Broccoli and | ||
| Sweet Red Peppers | ||
| 4 | Eggs | |
| 1/4 | c | Milk |
| 1/4 | up to | |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 1/4 | t | Hot pepper sauce |
| 3 | oz | Shredded Cheddar cheese |
| 3/4c |
INSTRUCTIONS
Heat oil in large nonstick skillet over medium-high heat. Add frozen vegetables; cook 6-8 minutes or until vegetables are tender. In medium bowl, combine eggs, milk, salt, pepper and hot pepper sauce; beat well. Pour egg mixture over vegetables in skillet; cover. Reduce heat to low; cook 8-10 minutes or until set. Sprinkle with cheese; cover and cook an additional 2-3 minutes or until cheese is melted. CALORIES: 280 SODIUM: 350MG CHOLESTEROL: 235MG FAT: 16G CARBOHYDRATE: 18G SAT: 7G From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 199
Calories From Fat: 139
Total Fat: 15.7g
Cholesterol: 209.5mg
Sodium: 644.9mg
Potassium: 132.3mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: 1.1g
Protein: 12.5g