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Pepperoni Frittata

Source: dinnertonight.tamu.edu

Course: Breakfast

Main Ingredient: Beef

Yield: 6

Serves:

Ingredients

  • 2 12 cups frozen shredded hash browns (thawed low sodium preferred)
  • 13 cup chopped onion
  • 1 tbsp olive oil
  • 1 14 cup fat free egg substitute
  • 12 cup skim milk
  • 1 tsp Italian blend herb seasoning
  • 12 tsp ground black pepper
  • 20 slices pepperoni (prefer turkey or low fat)
  • 34 cup shredded Mexican cheese blend

Directions

  1. In a large skillet, cook potatoes and onion in butter until tender and lightly browned.
  2. Meanwhile, in a large bowl, beat eggs, milk, Italian seasoning, salt and pepper.
  3. Pour over potato mixture; stir to combine.
  4. Sprinkle with pepperoni.
  5. Cover and cook on medium-low heat for 10-12 minutes or until eggs are set.
  6. Remove from the heat.
  7. Sprinkle with cheese; cover and let stand for 2 minutes.
  8. Cut into wedges.

Amount Per Serving (6)

  • Calories: 130
  • Protein: 10
  • Sugar: 3
  • Carbohydrate: 9
  • Fat: 6
  • Cholesterol: 10
  • Sodium: 340
  • Fiber: 1
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