Baked Breakfast Frittata
Servings: 8
Ingredients:
| 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% |
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1 cup (250 mL) frozen chopped broccoli, partially thawed
1 cup (250 mL) seasoned croutons
Half sweet red pepper, diced
8 eggs
1/2 cup (125 mL) milk
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) shredded Swiss or Cheddar cheese
8 slices toasted bread or pitas
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
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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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