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What’s in the Fridge Frittata

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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; 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 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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