Spicy And Cheesy Egg And Tomato Frittata Recipes

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SPICY AND CHEESY EGG AND TOMATO FRITTATA



Spicy and Cheesy Egg and Tomato Frittata image

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!

Provided by ADavala

Categories     Frittata

Time 20m

Yield 4

Number Of Ingredients 4

10 egg whites
2 eggs
1 cup shredded reduced-fat Cheddar cheese, divided
1 (14.5 ounce) can diced tomatoes with green chilies, drained

Steps:

  • 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 Facts : Calories 139.9 calories, Carbohydrate 5 g, Cholesterol 98.9 mg, Fat 4.5 g, Fiber 1 g, Protein 19.8 g, SaturatedFat 2 g, Sodium 753.5 mg, Sugar 0.9 g

SPICY AND CHEESY EGG AND TOMATO FRITTATA



Spicy and Cheesy Egg and Tomato Frittata image

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!

Provided by ADavala

Categories     Frittata

Time 20m

Yield 4

Number Of Ingredients 4

10 egg whites
2 eggs
1 cup shredded reduced-fat Cheddar cheese, divided
1 (14.5 ounce) can diced tomatoes with green chilies, drained

Steps:

  • 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 Facts : Calories 139.9 calories, Carbohydrate 5 g, Cholesterol 98.9 mg, Fat 4.5 g, Fiber 1 g, Protein 19.8 g, SaturatedFat 2 g, Sodium 753.5 mg, Sugar 0.9 g

TOMATO HERB FRITTATA



Tomato Herb Frittata image

Fresh herbs and garlic really add to the flavor of this hearty, savory and filling egg dish. Every slice is brimming with cheesy eggs and bright tomatoes.-Candy Summerhill, Alexander, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

9 eggs
1-1/4 cups shredded part-skim mozzarella cheese, divided
1/2 cup 2% milk
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups grape tomatoes
2 tablespoons olive oil
2 garlic cloves, minced
Thinly sliced fresh basil, optional

Steps:

  • In a small bowl, whisk the eggs, 3/4 cup cheese, milk, herbs, salt and pepper; set aside., In a 10-in. ovenproof skillet, saute tomatoes in oil until tender. Add garlic; cook 1 minute longer. Pour egg mixture into pan; sprinkle with remaining cheese., Bake at 400° for 12-15 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Garnish with sliced basil if desired.

Nutrition Facts :

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