Corn and broccoli frittata
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 1 | pack | (1-lb) Green Giant American Mixtures Sante Fe Style Frozen Corn; Broccoli and Sweet Red Peppers |
| 4 | Eggs | |
| ¼ | cup | Milk (up to) |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | teaspoon | Hot pepper sauce |
| 3 | ounces | Shredded Cheddar cheese (3/4c) |
Directions
Heat oil in large nonstick skillet over medium-high heat. Add frozen vegetables; cook 6-8 minutes or until vegetables are tender.
In medium bowl, combine eggs, milk, salt, pepper and hot pepper sauce; beat well. Pour egg mixture over vegetables in skillet; cover. Reduce heat to low; cook 8-10 minutes or until set. Sprinkle with cheese; cover and cook an additional 2-3 minutes or until cheese is melted.
CALORIES: 280 SODIUM: 350MG CHOLESTEROL: 235MG FAT: 16G
CARBOHYDRATE: 18G SAT: 7G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .