Adding the other frittatas into this link:
Zucchini & Tomato Frittata, P1 [posted by jros1x]
Prep Time: 5 minutes
Cook Time: 15 minutes
Makes 4 servings
1 medium zucchini, cut in half lengthwise, then into 1/4-inch slices
1 tomato, chopped
1 teaspoon olive oil
2 teaspoons Minced Onions
1/2 teaspoon Garlic Powder
1/4 teaspoon Thyme Leaves
1/4 teaspoon Season-AllÂ® Seasoned Salt
1/8 teaspoon Ground Black Pepper
3 large egg whites
1 large egg
1/2 cup shredded reduced-fat Cheddar cheese
1. Heat oil in nonstick omelet pan or large skillet over medium-high heat. Add zucchini and sautÃ© 2 minutes.
2. Add tomato, minced onion, garlic powder, thyme, seasoned salt and pepper. SautÃ© 1 minute.
3. Beat egg whites and egg until well combined. Pour over vegetables in skillet. Cover, reduce heat to medium-low and cook 7 minutes.
4. Sprinkle with cheese, cover, and cook 2 minutes or until cheese has melted.
Italian Easter Frittata, P1 [posted by jonalisa]
We make this every year for Easter breakfast. See substitutions I use at bottom. There was NO diffence in taste. It's good hot or room temp and even better the next day.
1 pound ricotta
6 eggs, beaten
1 cup mozzarella cheese
1/4 cup grated cheese
1 cup pepperoni, sliced (use turkey pepperoni)
1 cup asparagus, cooked
1/4 teaspoon garlic powder
1 Teaspoon parsley flakes
In a large bowl beat eggs. Add ricotta and the rest of the ingredients. Mix well. Pour the mixture into a greased baking dish. Bake at 325 for 45 minutes or until knife comes out clean. Cool and cut into squares
Part skim or FF ricotta
Fat free mozarella
Lean ham or Canadian bacon instead of pepperoni
Smart Balance or other substitute to grease pan
(I use a 9x13 in glass baking dish.)
Tomato-Feta Frittata, P1 [posted by jros1x]
Prep Time: 15 min. â€¢ Cook Time: 40 min.
Â½ cup water
Â¾ cup crumbled reduced fat feta cheese
Â½ cup reduced fat cheddar cheese
Â½ cup salsa
2 Tbsp. Chopped cilantro
Â½ tsp. Dried oregano
3 plum tomatoes, sliced
PREHEAT oven to 400Â°F. Heat greased oven-safe skillet in oven for about 5 min.
BEAT eggs and water. Add feta cheese, Cheddar cheese, picante sauce, cilantro and oregano. Pour into skillet. Top with tomatoes.
BAKE for 40 min. or until knife inserted in center comes out clean. Serves 6.