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Creole Frittata

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Creole Frittata
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 55 min
  • Total 0 min
  • Ingredients 14
  • Servings 4
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"Frih-TAH-tuh," a spiced-up Italian omelet you'll like "a lotta"!
Updated Mar 2, 2005

Ingredients

  • 1/3 cup uncooked regular long-grain white rice
  • 2/3 cup water
  • 6 eggs
  • 1/4 cup milk
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 1 tablespoon oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 1 garlic clove, minced
  • 1 medium tomato, seeded, chopped
  • 2 oz. (1/2 cup) shredded mozzarella cheese

Steps

  • 1
    Cook rice in water as directed on package.
  • 2
    Meanwhile, in medium bowl, combine eggs, milk, basil, salt and hot pepper sauce; mix well. Set aside.
  • 3
    Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, bell pepper, celery and garlic; cook and stir 3 minutes. Add cooked rice and tomato; mix well.
  • 4
    Reduce heat to low. Pour egg mixture into skillet. Cover loosely; cook 15 to 20 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
  • 5
    Sprinkle frittata with cheese. Cover; cook 1 to 2 minutes or until cheese is melted. To serve, cut into 8 wedges.

Nutrition Information

270 Calories, 14g Total Fat, 16g Protein, 19g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
270
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
5g
25%
Cholesterol
330mg
110%
Sodium
460mg
19%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
4%
Sugars
4g
Protein
16g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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