Corn and broccoli frittata

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Oil
1 pack (1-lb) Green Giant American Mixtures Sante Fe Style Frozen Corn; Broccoli and Sweet Red Peppers
4 Eggs
¼ cup Milk (up to)
½ teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Hot pepper sauce
3 ounces Shredded Cheddar cheese (3/4c)

Directions

Heat oil in large nonstick skillet over medium-high heat. Add frozen vegetables; cook 6-8 minutes or until vegetables are tender.

In medium bowl, combine eggs, milk, salt, pepper and hot pepper sauce; beat well. Pour egg mixture over vegetables in skillet; cover. Reduce heat to low; cook 8-10 minutes or until set. Sprinkle with cheese; cover and cook an additional 2-3 minutes or until cheese is melted.

CALORIES: 280 SODIUM: 350MG CHOLESTEROL: 235MG FAT: 16G

CARBOHYDRATE: 18G SAT: 7G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .

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