Cheesy Tomato Frittata

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  • 25 min prep time
  • 25 min total time
  • 10 ingredients
  • 4 servings

Ingredients

3
whole eggs plus 3 egg whites, lightly beaten, or 1 1/4 cups fat-free cholesterol-free egg product (from two 8-oz cartons)
1/4
cup fat-free (skim) milk
1/4
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1
teaspoon lemon juice
1
teaspoon olive or canola oil
1/4
cup chopped fresh parsley
2
medium plum (Roma) tomatoes, thinly sliced
1/2
cup shredded reduced-fat Swiss cheese (2 oz)
2
tablespoons shredded Parmesan cheese

Directions

  1. 1 In medium bowl, mix beaten eggs and egg whites, the milk, salt, ground red pepper and lemon juice until well blended.
  2. 2 Set oven control to broil. In 8-inch ovenproof nonstick skillet, heat oil over medium-low heat. Pour egg mixture into skillet; sprinkle with parsley. Cover; cook 10 to 15 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until egg mixture is set but still moist on top. Arrange tomatoes over egg mixture.
  3. 3 Broil 6 to 8 inches from heat 1 to 3 minutes. Remove from broiler. Sprinkle both cheeses over top; broil 1 minute longer or until cheeses are melted. Cut into wedges to serve.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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