What's In The Fridge Fritata
Originally published as "What's in the Fridge" Frittata in Healthy Cooking August/September 2012, p20
Great for a last-minute breakfast, brunch or lunch, guests rave about the crab and Swiss combination in this frittata. I also like to use sausage and cheddar with asparagus or whatever's in season—and in the fridge. —Deborah Posey, Virginia Beach, Virginia
- Preparing Time: 30 minutes
- Total Time: 25 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 6 eggs
- 1 tablespoon olive oil
- 1/3 cup onion chopped
- 1/3 cup sweet red pepper chopped
- 1/3 cup fresh mushrooms chopped
- 6 oz lump crabmeat drained
- 1/4 cup swiss cheese shredded
- Carbohydrate 69.280208390368 g
- Cholesterol 498.130199717742 mg
- Fat 60.3960790845416 g
- Fiber 0.319083321491877 g
- Protein 63.9646417011709 g
- Saturated Fat 34.2575802156486 g
- Serving Size 1 1 Serving (806g)
- Sodium 1173.9882286095 mg
- Sugar 68.9611250688762 g
- Trans Fat 4.01858410616961 g
- Calories 1069 calories
In a small bowl, whisk eggs; set aside. 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 for 5-7 minutes or until nearly set. Uncover skillet; sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.
