Broccoli Cheese Frittata
Ingredients:
|
| 4 |
ounces cream cheese, softened |
| 6 |
eggs |
| 1/3 |
cup milk |
| 2 |
tablespoons all-purpose flour |
| 1/2 |
teaspoon salt |
| 1/4 |
teaspoon ground black pepper |
| 1/2 |
cup chopped onion |
| 1/2 |
cup finely diced red bell pepper |
| 1 |
cup frozen broccoli florets, thawed or sliced zucchini |
| 1 |
cup (4 ounces) shredded cheddar cheese, divided |
| 6 |
slices firm white sandwich bread |
| 1 |
tablespoon butter or margarine |
Directions:
| Preheat oven to 350°F. In large bowl, whisk cream cheese until smooth. Add eggs, milk, flour, salt and black pepper; whisk until well blended and set aside. |
| Place onion, bell pepper, broccoli and cheese in separate Prep Bowls. Using 3-inch scalloped or round cutter, cut six rounds out of bread slices (discard trimmings). |
| Melt butter in Large (10-in.) Skillet over medium heat; arrange bread slices in single layer over bottom of pan. Cook 1-2 minutes or until golden brown on one side; remove bread from pan and set aside. Add onion and bell pepper; cook and stir 2 minutes. Remove from heat. Stir in broccoli and sprinkle with cheese. Slowly pour egg mixture over vegetables. Arrange reserved bread slices, toasted-side up, over egg mixture (do not press down). Place in oven and bake 18-20 minutes or until egg mixture is set in center. Remove from oven; serve warm. |
Yield: 6 servings
Nutrients per serving: Calories 290, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 260 mg, Carbohydrate 14 g, Protein 15 g, Sodium 560 mg, Fiber 2 g
