Easy Brunch Frittata
Ronna
ingredients
- 1 cup small broccoli florets
- 1 small sweet onion, chopped
- 1 cup sliced mushrooms (small slices)
- 2 1/1 cups frozen hash browns (the chopped ones, not the shredded ones)
- 1 1/2 cups cholesterol-free egg substitute
- 2 tbs reduced-fat milk
- salt and pepper to taste
- 1/2 cup shredded reduced fat Cheddar cheese
- Reduced fat sour cream (optional)
directions
- 1
Preheat oven to 450 degrees. Coat medium nonstick ovenproof skillet with cooking spray (or butter). Heat skillet over medium heat until hot. Saute onion until soft, and mushrooms and broccoli. Cook and stir 2 minutes or until mushrooms are soft. Add potatoes. Cook and stir 5 minutes.
- 2
Beat together egg substitute, milt, salt and pepper in small bowl. Pour over potato mixture. Cook 5 minutes or until edges are set (center will still be wet).
- 3
Transfer skillet to oven. Bake 6 minutes or until center is set. Remove from oven and sprinkle with cheese. Let stand 2 to 3 minutes or until cheese is melted.
- 4
Cut into wedges. If desired, serve with reduced fat sour cream.
Source: Ronna
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