Spicy And Cheesy Egg And Tomato Frittata Recipes
SPICY AND CHEESY EGG AND TOMATO FRITTATA
This quick, inexpensive, and easy breakfast is a staple in my house. Served warm or cold it has a great flavor for breakfast, brunch, or a meatless dinner. I usually make it, divide it into individual servings, and store it in airtight containers in the fridge. It stores up to 7 days without losing texture or flavor...voila grab and go breakfast for days!
Provided by ADavala
Categories Frittata
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prepare an oven-safe skillet with cooking spray and place over medium heat.
- Whisk the egg whites, eggs, and 1/2 cup of the Cheddar cheese together in a bowl. Cook the egg mixture in the hot skillet until the bottom of the eggs turn opaque, about 1 minute. Cover the skillet with a lid and cook until the eggs are nearly set, 4 to 5 minutes more. Spread the diced tomatoes with chiles and the remaining cheese over the eggs.
- Move the skillet to the oven and cook under the broiler until the eggs finish setting and the cheese is completely melted, 2 to 3 minutes. Allow the frittata to rest 5 minutes before slicing to serve.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 5 g, Cholesterol 98.9 mg, Fat 4.5 g, Fiber 1 g, Protein 19.8 g, SaturatedFat 2 g, Sodium 753.5 mg, Sugar 0.9 g
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- Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in cheese and garlic and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices on top of egg mixture. (Some slices may sink.)
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