Whats In The Fridge Frittata Food

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WHAT'S IN THE FRIDGE FRITTATA



What's in the Fridge Frittata image

Great for a last-minute breakfast, brunch or lunch, this special frittata has a combination of crab and Swiss cheese that my guests rave about. I also like to use sausage and cheddar cheese with asparagus. —Deborah Posey, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

6 large eggs
1/3 cup chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped fresh mushrooms
1 tablespoon olive oil
1 can (6 ounces) lump crabmeat, drained
1/4 cup shredded Swiss cheese
1 tablespoon minced fresh parsley, optional

Steps:

  • In a small bowl, whisk eggs; set aside. In an 8-in. ovenproof skillet, saute the onion, pepper and mushrooms in oil until tender. Reduce heat; sprinkle with crab. Top with eggs. Cover and cook until nearly set, 5-7 minutes., Uncover skillet; sprinkle with cheese and, if desired, parsley. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 215 calories, Fat 13g fat (4g saturated fat), Cholesterol 361mg cholesterol, Sodium 265mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

FRIDGE FRITTATA



Fridge Frittata image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

8 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup chopped leftover french fries (you could also use roasted potatoes, hash browns, tater tots, etc.)
1/2 cup chopped deli ham
1/2 cup thawed frozen peas
1/4 cup ricotta
2 tablespoons prepared basil pesto

Steps:

  • Preheat the oven to 350 degrees F.
  • In a bowl, whisk the eggs. Whisk in the milk, salt and pepper. Set aside.
  • Heat the olive oil in an ovenproof 10-inch cast-iron or nonstick skillet over medium heat. Add the french fries, ham and peas. Saute about 2 minutes. Pour in the egg mixture. Drop the ricotta by the teaspoonful around the pan. Do the same with the pesto.
  • Transfer the skillet to the oven. Let cook until the eggs are set, 13 to 15 minutes. Serve immediately or at room temperature.

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