SPICY AND CHEESY EGG AND TOMATO FRITTATA
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 A.Davala
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 20m
Yield 4
Number Of Ingredients 4
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
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Janan Janan
[email protected]This is my go-to recipe for a quick and easy dinner. I usually serve it with a side of roasted potatoes or a green salad.
Kueen Nunu
[email protected]This frittata is a great make-ahead breakfast or lunch. I make a big batch on the weekend, and then I have breakfast or lunch all week.
Dominique Du Plessis
[email protected]I love how versatile this recipe is. I've made it with different types of cheese, vegetables, and meats, and it's always delicious.
Addo Dest
[email protected]This frittata was a breeze to make, and it was even better the next day. I served it with a side of fruit salad, and it was the perfect breakfast.
Hadiul Islam
[email protected]This frittata is a great way to use up leftover vegetables. I added some chopped zucchini and bell pepper, and it turned out delicious.
Natasha Edwards
[email protected]I thought this frittata was just okay. It was a bit dry, and the flavors were not as strong as I expected.
Mzdeen_RigSon
[email protected]This frittata was amazing! The flavors were so well-balanced, and the texture was perfect. I will definitely be making this again and again.
Gerard Hall
[email protected]I'm not a big fan of tomatoes, but I still liked this frittata. The cheese and eggs were cooked perfectly, and the chili flakes added a nice kick.
Leticia Munemo
[email protected]This was my first time making a frittata, and it turned out great! The instructions were easy to follow, and the frittata was cooked perfectly.
Adnan Gull
[email protected]Meh.
USA SURVEY with RKR
[email protected]This frittata was a bit too spicy for my taste, but I still enjoyed it. I think I'll use less chili flakes next time.
Ziniya zafrin Simi
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I like to add some chopped spinach or kale for an extra boost of nutrients.
Deacon Doug
[email protected]This frittata was a hit with my family! The combination of spicy and cheesy flavors was perfect, and the eggs and tomatoes were cooked to perfection. I will definitely be making this again.