Portuguese Frittata

Photo: Oxmoor House

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.

Yield: 4 servings (serving size: 1 wedge)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 34%
  • Fat: 5.6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 17.6g
  • Carbohydrate: 6.8g
  • Fiber: 1.4g
  • Cholesterol: 128mg
  • Iron: 1.9mg
  • Sodium: 586mg
  • Calcium: 142mg

Ingredients

  • Olive oil-flavored cooking spray
  • 1 cup CHICKEN-VEGETABLE TOSS
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
  • 1 (8-ounce) carton egg substitute
  • 2 large eggs, lightly beaten
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup shredded part-skim mozzarella cheese

Preparation

  1. Preheat oven to 450°.
  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.
  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.
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