“This quick, inexpensive, and easy breakfast is a staple in my house. Served warm or cold it has a great flavor for breakfast, brunch, or a meatless dinner. I usually make it, divide it into individual servings, and store it in airtight containers in the fridge. It stores up to 7 days without losing texture or flavor...voila grab and go breakfast for days!” - by A. Crookston
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prepare an oven-safe skillet with cooking spray and place over medium heat.
- Whisk the egg whites, eggs, and 1/2 cup of the Cheddar cheese together in a bowl. Cook the egg mixture in the hot skillet until the bottom of the eggs turn opaque, about 1 minute. Cover the skillet with a lid and cook until the eggs are nearly set, 4 to 5 minutes more. Spread the diced tomatoes with chiles and the remaining cheese over the eggs.
- Move the skillet to the oven and cook under the broiler until the eggs finish setting and the cheese is completely melted, 2 to 3 minutes. Allow the frittata to rest 5 minutes before slicing to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 140 cal
- 7%
- Fat
- 4.5 g
- 7%
- Carbs
- 5 g
- 2%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"I made this a 4 because I added things I thought it needed, at least for my tasting. I like more flavors but this was a great base recipe. I did use half real eggs and half egg beaters. I added garlic..." See more salt, paprika, chili powder, basil and rosemary to the egg mixture. Not much of each but just enough to add some extra flavors. I added raw chopped onions and peppers after it had cooked in the pan for about a minute. Then I added some turkey bacon bits, mushrooms and then the cheese. Covered and cooked for a few minutes longer and then added the diced tomatoes with chilies. Was great!! Served with a dusting of cheddar and mozzarella cheeses."
AnnieO60
"Delicious!! I made it for one..me! I added some pepper, and chili powder to the eggs. I was out of canned diced tomatoes with chilies, so I used some diced up tomatoes and salsa. Also topped with shre..." See moredded mexican cheese. Will be making again!! Thanks, A."
MBKRH
"I had to make some adjustments, as I don't have an oven safe skillet. So, I started out on the stove, as usual. Then, I transferred the egg to a microwave safe dish, threw the cheese on top, and nuked..." See more it for a minute. Came out perfectly. I topped mine with fresh pico de gallo from Trader Joes and for the cheese I used a taco blend from Sargento."
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