Photo: Oxmoor House
Prep Time
4 Mins
Cook Time
18 Mins
4 servings (serving size: 1 wedge)

A cast-iron skillet is ideal to use for this recipe. To ovenproof another type of skillet, (preferably one without a plastic handle) wrap the handle tightly in heavy-duty aluminum foil.

Veggie frittatas, like this recipe, are a protein-packed way to get a variety of vegetables into your diet. Choose fat-free cheese to cut out extra saturated fat. Serve with whole-grain toast for a complete breakfast meal.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Heat a medium (10-inch) ovenproof skillet coated with cooking spray over medium-high heat. Add Chicken-Vegetable Toss and tomatoes; sauté 2 minutes.

Step 3

Combine egg substitute, eggs, oregano, salt, and pepper. Add egg mixture to pan; reduce heat to medium, and cook, uncovered, 5 minutes (do not stir). Sprinkle cheese over egg mixture, and place pan in oven. Bake at 450° for 10 minutes or until set. Broil 1 minute or until lightly browned. Cut into 4 wedges; serve immediately.

Cooking Light Superfast Suppers

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