1. In 10-inch oven-safe nonstick skillet coated with nonstick spray, cook and stir broccoli, onions and garlic over medium heat for 4 to 5 minutes or until crisp-tender. Remove from heat.
2. Stir patties, basil, salt and pepper into vegetable mixture. Pour eggs over top.
3. Bake, uncovered, at 350° F for 15 to 19 minutes or until set. Sprinkle with cheese. Let stand, covered, for 2 minutes. Sprinkle with tomato. Cut into wedges.
Helpful Hints: Don't have Asiago cheese on hand? Substitute finely shredded Parmesan. Both lend a rich, nutty flavor to this Italian-style frittata.
NOTE: *For a lower fat version, substitute 2 cups refrigerated egg substitute for the 8 eggs.
- 10 g Total Fat
- 285 mg Cholesterol
- 300 mg Sodium
- 5 g Total Carbohydrate
- 16 g Protein
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Nutritional Information
- 10 g Total Fat
- 285 mg Cholesterol
- 300 mg Sodium
- 5 g Total Carbohydrate
- 16 g Protein
Directions
1. In 10-inch oven-safe nonstick skillet coated with nonstick spray, cook and stir broccoli, onions and garlic over medium heat for 4 to 5 minutes or until crisp-tender. Remove from heat.
2. Stir patties, basil, salt and pepper into vegetable mixture. Pour eggs over top.
3. Bake, uncovered, at 350° F for 15 to 19 minutes or until set. Sprinkle with cheese. Let stand, covered, for 2 minutes. Sprinkle with tomato. Cut into wedges.
Helpful Hints: Don't have Asiago cheese on hand? Substitute finely shredded Parmesan. Both lend a rich, nutty flavor to this Italian-style frittata.
NOTE: *For a lower fat version, substitute 2 cups refrigerated egg substitute for the 8 eggs.