Broccoli Frittata
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 cups Egg Substitute | |
| 1 cup shredded reduced fat Cheddar Cheese | |
| 1/2 cup nonfat milk | |
| 2 cups broccoli florets | Wash, and chop |
| 1 onion | Wash, peel and dice |
| 1/2 teaspoon salt | |
| 1/4 teaspoon ground black pepper | |
| 1 large tomato | Wash, trim and chop |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat broiler | |
| 2 | Mix Egg sub., cheese and milk in medium bowl until well blended; set aside | |
| 3 | Spray large skillet with ovenproof handle with cooking spray; heat over medium heat | |
| 4 | Add onions, salt and pepper; cook and stir 3 minutes, or until onions are crisp-tender | |
| 5 | Add tomatoes; and broccoli cook 1 minute, stirring occasionally | |
| 6 | Add Egg Beaters mixture. Reduce heat to low; cover skillet with lid. Cook 12 minutes, or until bottom of frittata is set but top is still slightly moist | |
| 7 | Remove lid from skillet.Place skillet under broiler. Broil 2 minutes, or until top is set but not browned | Cook until internal end temperature is 160 ° degrees F. |
| 8 | Let cool 5 minutes and cut into 8 pieces to serve |
Time Temperature Sensitive food. . Food safety Standards: hold food for service at an internal temperature above 135° F. Do not mix old product with new.
Posted in Breakfast and Egg Recipes, Breakfast Entree
