Pepperoni Frittata
Ingredients
- 2 1/2 cups frozen shredded hash browns thawed, low sodium preferred
- 1/3 cup chopped onion
- 1 tbsp olive oil
- 1 1/4 cup fat free egg substitute
- 1/2 cup skim milk
- 1 tsp Italian blend herb seasoning
- 1/2 tsp ground black pepper
- 20 slices pepperoni prefer turkey or low fat
- 3/4 cup shredded Mexican cheese blend
Servings:
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Instructions
- In a large skillet, cook potatoes and onion in butter until tender and lightly browned.
- Meanwhile, in a large bowl, beat eggs, milk, Italian seasoning, salt and pepper.
- Pour over potato mixture; stir to combine.
- Sprinkle with pepperoni.
- Cover and cook on medium-low heat for 10-12 minutes or until eggs are set.
- Remove from the heat.
- Sprinkle with cheese; cover and let stand for 2 minutes.
- Cut into wedges.
Recipe Notes
Zucchini and Chicken Pie
Zucchini and Chicken “pie” is an easy recipe to pull together for breakfast, lunch, or dinner!
Ingredients
- 1 cup cooked, skinless chicken breasts diced
- 1 cup sliced zucchini
- 1 cup sliced tomatoes
- 1/4 cup reduced fat, shredded cheddar cheese
- 1/2 cup chopped onion
- 1 (9 inch) pie crust
Custard
- 3/4 cup fat free egg substitute
- 1 cup skim milk
- 1/4 tsp pepper
Servings:
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Instructions
- Place zucchini, tomatoes, onions and chicken in pie crust.
- Prepare custard by mixing eggs, milk, and pepper.
- Pour custard over ingredients already in pie crust.
- Sprinkle with cheese.
- Place in oven at 375 degrees for 30 to 35 minutes.
Recipe Notes