"What's in the Fridge" Frittata Recipe

"What's in the Fridge" Frittata Recipe photo by Taste of Home

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Great for a last-minute breakfast, brunch or lunch, guests rave about the crab and Swiss combination in this frittata. I also like to use sausage and cheddar with asparagus or whatever's in season—and in the fridge. —Deborah Posey, Virginia Beach, Virginia

This recipe is:

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Diabetic Friendly

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"What's in the Fridge" Frittata Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

20 5 25

Ingredients

6 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

Directions

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 for 5-7 minutes or until nearly set.
Uncover skillet; sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.

Nutritional Facts 1 wedge equals 215 calories, 13 g fat (4 g saturated fat), 361 mg cholesterol, 265 mg sodium, 3 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Originally published as "What's in the Fridge" Frittata in Healthy Cooking August/September 2012, p20

Satisfying Sandwich

A frittata is a great choice for breakfast. But you can turn it into a hearty lunch or dinner by using the open-faced omelet as a sandwich filling. Simply cook the frittata as the recipe directs, then place a piece between two slices of substantial bakery bread, such as sourdough or focaccia. Include sliced tomato and fresh spinach leaves, if you'd like, for a quick sandwich that's sure to satisfy.