Spicy and Cheesy Egg and Tomato Frittata

Spicy and Cheesy Egg and Tomato Frittata

7 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
A. Crookston
Recipe by  A. Crookston

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (7)

Rate This Recipe
Mitzi
10

Mitzi

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 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
3

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 shredded mexican cheese. Will be making again!! Thanks, A.

MBKRH
2

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 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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 140 cal
  • 7%
  • Fat
  • 4.5 g
  • 7%
  • Carbs
  • 5 g
  • 2%
  • Protein
  • 19.8 g
  • 40%
  • Cholesterol
  • 112 mg
  • 37%
  • Sodium
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

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