GARDEN FRITTATA

FOR A SPECIAL BREAKFAST OR BRUNCH ANY TIME, TRY THIS FLAVORFUL EGG DISH.  THIS OPEN-FACE OMELET FEATURES A MEDLEY OF GARDEN FRESH FLAVORS.

INGREDIENTS

1 cup broccoli florets

1/2 cup red bell pepper, chopped

1/4 cup green onions, chopped

1 1/2 cups turkey ham, cubed

1 cup frozen hash brown potatoes, thawed

2 1/2 cups egg substitute

1/4 teaspoon ground black pepper

1/2 cup (2 oz) shredded reduced-fat cheddar cheese

DIRECTIONS

Preheat oven to 350°F. Chop broccoli, red bell pepper and green onions using Food Chopper. Lightly spray Executive (10-in.) Skillet (do not use stainless cookware) with vegetable oil using Kitchen Spritzer. Cook broccoli, red bell pepper and onions over medium heat 4-5 minutes or until tender. Add turkey ham and hashbrown potatoes; cook an additional 2 minutes, stirring frequently. Whisk egg substitute and pepper in Small Batter Bowl with Stainless Whisk. Pour egg mixture over vegetables in Skillet; cover. Cook over medium-low heat 8-10 minutes or until egg mixture is set. Remove from heat; sprinkle with cheese. Bake, uncovered, 5-7 minutes or just until cheese is melted. Remove pan from oven with Oven Mitts. Serve immediately.

Yield:

6  servings

Nutrients per serving:

Approximately 147 calories and 3 grams of fat per serving

Cook's Tips:

Substitute refrigerated hashbrown potatoes for frozen, if desired.