Vegetable Ricotta Frittatas
From All Day I Dream About Food
1 cup whole milk ricotta
half medium onion, chopped
2 cloves garlic, minced
salt and pepper to taste
1 cup broccoli, chopped and lightly steamed
1/2 cup red pepper, chopped
1 cup cheddar cheese, shredded
Preheat oven to 350F and grease a jumbo 6-muffin pan (or a regular 12-muffin pan) very well. In a large bowl, whisk together eggs and ricotta until thoroughly combined. Whisk in onion and garlic, and season with salt and pepper. Divide broccoli and red pepper between prepared muffin tins. Sprinkle with shredded cheese. Pour egg mixture over vegetables, filling each muffin cup to about 3/4 full. Bake for 35-40 minutes or until tops are puffed and slightly browned, and a tester inserted in the center comes out clean. Quickly run a sharp knife around edges of frittatas while they are still in the pan. Let cool for 10 minutes before serving. Leftover frittatas can be stored in the fridge for up to 5 days. Reheat gently in the microwave before serving. Serves 6. Each serving has a total of 5.3g of carbs.
Bacon and Tomato Frittata
From Betty Crocker
Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings
1 carton (16 oz) cholesterol-free fat-free egg product
1/4 teaspoon salt-free garlic-and-herb seasoning
1/4 teaspoon salt
2 teaspoons vegetable oil
4 medium green onions, sliced (1/4 cup)
2 large roma (plum) tomatoes, sliced
1/2 cup shredded sharp Cheddar cheese (2 oz)
2 tablespoons real bacon pieces (from 2.8-oz package)
2 tablespoons light sour cream
1. In medium bowl, mix egg product, garlic-and-herb seasoning and salt; set aside.
2. In 10-inch nonstick ovenproof skillet, heat oil over medium heat. Add onions; cook and stir 1 minute. Reduce heat to medium-low. Pour in egg mixture. Cook 6 to 9 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until set.
3. Set oven control to broil. Top frittata with tomatoes, cheese and bacon. Broil with top 4 inches from heat 1 to 2 minutes or until cheese is melted. Top each serving with sour cream.
NOTE: If you don't have an ovenproof skillet, just wrap the skillet handle in a double layer of heavy-duty foil.
1 Serving: Calories 170 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 510mg; Total Carbohydrate 5g (Dietary Fiber 2g, Sugars 3g); Protein 18g Percent Daily Value*: Vitamin A 20%; Vitamin C 6%; Calcium 15%; Iron 15% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.
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