Great for a last-minute breakfast, brunch or lunch, this special frittata has a combination of crab and Swiss cheese that my guests rave about. I also like to use sausage and cheddar cheese with asparagus. —Deborah Posey, Virginia Beach, Virginia
What’s in the Fridge Frittata
Updated on Nov. 11, 2022
What's in the Fridge Frittata
Prep Time
20 min
Cook Time
5 min
Yield
4 servings
Ingredients
- 6 large eggs
- 1/3 cup chopped onion
- 1/3 cup chopped sweet red pepper
- 1/3 cup chopped fresh mushrooms
- 1 tablespoon olive oil
- 1 can (6 ounces) lump crabmeat, drained
- 1/4 cup shredded Swiss cheese
- 1 tablespoon minced fresh parsley, optional
Directions
- In a small bowl, whisk eggs. In an 8-in. ovenproof skillet, saute the onion, pepper and mushrooms in oil until tender. Reduce heat; sprinkle with crab. Top with eggs. Cover and cook until nearly set, 5-7 minutes.
- Uncover skillet; sprinkle with cheese and, if desired, parsley. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts
1 wedge: 215 calories, 13g fat (4g saturated fat), 361mg cholesterol, 265mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.
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