Breakfast
Breakfast Frittata – 12 Servings
Makes 12 servings
Breakfast Frittata – 12 Servings
Makes 12 servings
Nutritional information per serving: Calories 176 (62%from fat)
carb.4g
pro. 13g
fat 12g
sat. fat 4g
chol. 331mg
sod. 313mg
calc. 94mg
fiber 1g
carb.4g
pro. 13g
fat 12g
sat. fat 4g
chol. 331mg
sod. 313mg
calc. 94mg
fiber 1g
Ingredients
- 1½ tablespoons unsalted butter
- 1½ tablespoons extra virgin olive oil
- 1½ cups chopped bell peppers (a mix of red, yellow & green is nice)
- 1 cup chopped onion
- 18 large eggs
- 1 cup reduced fat cheddar cheese, shredded
- ½ cup grated Parmesan cheese
- 4 ounces ham, cut in ¼-inch dice
- 1 teaspoon thyme
- ½ teaspoon kosher salt
- ¼ teaspoon *Tabasco®
- 2 tablespoons chopped parsley, for garnish *Tabasco® is a registered trademark owned by the McIlhenny Co
Preparation
- Preheat Cuisinart™ Electric Skillet to 200°F; add butter and olive oil. When foam subsides, add peppers and onions. Cook, stirring for 1 minute. Cover Skillet and steam for 4-5 minutes, until softened.
- Beat eggs until well mixed; stir in cheddar, Parmesan, ham, thyme, salt and Tabasco®. Pour into hot Skillet and stir. Cook 15 seconds; stir again. Cover and cook until top looks dry, and the eggs don’t wiggle, about 30-35 minutes total.
- Serve hot or room temperature, garnish with chopped parsley, cut in 12 wedges.
