Thursday, July 2, 2009

Veggie Breakfast Frittata

YUMMY breakfast frittata that was inspired from this recipe.


1/2 cup of corn
4 eggs
1/4 c. green onion
1/4 c. shredded carrots
1/4 c. mushrooms
1 tsp. cumin
1 tsp. dill
1 tsp. crushed red pepper
2 slices Reduced Fat Sargento Pepper Jack Cheese

Pre-heat oven to Bake at 350. Place corn in pie pan, spread evenly. Bake on bottom shelf until corn starts to sizzle/is cooked. Whisk eggs, onion, carrots, mushrooms, and spices, and add to pie pan. Bake until egg starts to cook around edges (about 5 minutes). Place cheese (torn apart) on top of egg mixture, and move to top shelf. Broil on 350 until cheese browns and egg cooks (about 10 minutes). Serve with avocado and hot salsa!

Appx. 150 calories/serving (1/4 frittata)

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