Southwestern spices give the meatless ground burger a flavor that's similar to sausage. Dollop frittata wedges with salsa for an extra kick of flavor.
2 teaspoons olive oil
2 teaspoons bottled minced garlic
1 small onion, chopped (about 3/4 cup)
1 cup frozen meatless ground burger (such as Boca)
1 cup frozen corn kernels
1 (4.5-ounce) can chopped green chiles, undrained
3/4 teaspoon salt, divided
3 large eggs
1 cup egg substitute
1/4 teaspoon ground cumin
1/8 teaspoon chili powder
1 cup (4 ounces) shredded 2% reduced-fat sharp Cheddar cheese
How to Make It
Preheat oven to 350°.
Heat oil in a nonstick skillet over medium heat. Add garlic and onion, and sauté 1 minute. Add meatless ground burger; sauté 3 minutes or until burger is thawed. Add corn and green chiles, and cook 3 minutes or until corn is thawed. Stir in 1/4 teaspoon salt.
Combine remaining 1/2 teaspoon salt, eggs, and next 3 ingredients in a bowl; stir well with a whisk. Add onion mixture. Wipe pan with paper towels; coat with cooking spray. Pour egg mixture into pan, and sprinkle with Cheddar cheese. Wrap handle of pan with foil.
Bake at 350° for 25 to 27 minutes or until egg is set and lightly browned. Cut into 6 wedges.
Oxmoor House Healthy Eating Collection
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