Must-Have Recipes for a Potluck: 30 Diabetic Desserts, Salads, Appetizers & More

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Garden-Fresh Frittata

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SERVES: 4

SERVING SIZE: 1 wedge

COOK TIME: 25 Min

This garden-fresh delight is a baked frittata recipe you have to add to your weekly menu! Chock-full of yummy veggies and ooey gooey cheddar cheese, this is a protein-packed breakfast that will start the day off right!

What You'll Need

1/2 cup chopped broccoli florets
3 tablespoons chopped red bell pepper
2 tablespoons finely chopped onion
1 1/2 cup liquid egg substitute
1/4 teaspoon basil
1/2 cup reduced-fat shredded Cheddar cheese
1/4 teaspoon black pepper
1 cup cooked shredded hash browns

What to Do

Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
Coat an 8-inch nonstick skillet with cooking spray. Over medium heat, cook broccoli, red bell pepper, and onions 3 to 4 minutes or until tender. Remove from heat.
In a medium bowl, combine egg substitute, basil, black pepper, and cheese; mix well. Stir in vegetables and hash browns. Pour mixture into pie plate.
Bake 20 to 25 minutes or until set in center. Cut into 4 wedges and serve.

Test Kitchen Tip

If you love this baked frittata recipe then you have to try our Italian Sausage Frittata or, for something on the go, try our Loaded Egg Muffins!
Making this for brunch? We bet it would go great with our Oatmeal Coffee Cake or these yummy Creamy Strawberry Smoothies!