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Baked Breakfast Frittata

By The Canadian Living Test Kitchen

Tested till perfect

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Baked Breakfast Frittata

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 210
pro 12 g
total fat 9 g
sat. fat 3 g
carb 19 g
fibre 2 g
chol 223 mg
sodium 370 mg
% RDI: -
calcium 14
iron 14
vit A 19
vit C 35
folate 24

Ingredients

  • 1 cup chopped frozen broccoli, partially thawed
  • 1 cup seasoned croutons
  • 1 half sweet red peppers, diced
  • 8 eggs
  • 1/2 cup milk
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup shredded Swiss cheese or Cheddar cheese
  • 8 slices toasted bread or pita bread

Preparation

Sprinkle broccoli, croutons and red pepper evenly over bottom of greased 8-inch (2 L) square metal cake pan.

In bowl, whisk together eggs, milk, salt and pepper; pour over vegetable mixture. Sprinkle evenly with cheese.

Bake in 350°F (180°C) oven for 30 minutes or until golden and knife inserted in centre comes out clean. Cut into 8 squares. Serve on toast.

Additional information :

Substitutions:
Use 1/2 cup (125 mL) cooked chopped spinach instead of the broccoli.


To make your own croutons, cut 2 slices of bread into 1/2-inch (1 cm) cubes; toss with 2 tsp (10 mL) vegetable oil and pinch each salt and pepper. Toast on baking sheet in 350°F (180°C) oven for 10 minutes or until golden and crisp.

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