CrispLid Breakfast Frittata

Name: CrispLid Breakfast Frittata
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 4 large eggs 1/4 cup half and half 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 2 cups spinach 1/2 cup onion, diced 1/4 cup tomatoes, diced 1/4 cup cheddar cheese 1/4 cup feta cheese cooking spray sliced green onion

Marrekus and Krysten Wilkes Website

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The frittata, an egg-based dish filled with veggies and cheese in this recipe, is a great main dish at brunch or breakfast. Made under the CrispLid, this frittata is ready in about 25 minutes. You can throw together a crowd-pleasing gourmet brunch with ingredients you might already have on hand. Pop out the mimosas and serve a light green salad and you have a complete meal.

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Appliances

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Directions

Mealthy Tip

Any veggies can be used in place of the spinach, tomatoes, and onion, such as broccoli, asparagus, and zucchini.

Cooked sausage is a nice addition too if you eat meat!

Nutrition Facts

Per Serving: 174 calories; 11g fat; 8.5g carbohydrates; 13g protein; 205mg cholesterol; 540mg sodium.

Full nutrition

Amount Per Serving
Calories 174		Calories from Fat95
% Daily Value*
Total Fat 11g		16%
	Saturated Fat5g	25%
	Trans Fat0.1g
	Polyunsaturated Fat1.3g
	Monounsaturated Fat3.3g
Cholesterol 205mg		68%
Sodium 540mg		23%
Total Carbohydrate 8.5g		3%
	Dietary Fiber3g	12%
	Sugars3.3g
Protein 13g

Vitamin A199%		Vitamin C21%
Calcium20%		Iron24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Breakfast Feta Cheese Eggs Brunch Spinach Ready In 30 No Meat Multipot Crisplid Quick And Easy Vegetarian Italian Crisp Lid Crisping Lid Crisper Lid Low-carb Keto

Reviews

3.5out of 5 Stars

(6 Reviews)

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What others are saying

Brooke Johnson says:

I have never made a frittata before. It turned out so well following the recipe for the Crisp Lid. Very pleased.

Alli Shircliff says:

I usually make my frittatas in a cast iron skillet on the stovetop and then transfer to the broiler. But not anymore! This is great for brunch or dinner, especially when you are short on time.

Lorrie Krey says:

I had hope for this recipe since others had success. Unfortunately it was a soggy mess. I cooked it 2 additional rounds of 20 minutes and it finally was edible and the top was burnt even though I tented it with foil on the last round. It really put a damper on my husband’s birthday breakfast. 🤨

Kristal Hughes says:

This was my first time making a frittata! This recipe was a lot less intimating than some of the other traditional I found on the Internet. The eggs were cooked to perfection! I can't wait to play around with various mix-ins next time.

JoAnn Fredrickson says:

Did not work at all. Followed directions, added an extra 10 minutes and was still runny, had to pour it into a frying pan to finish it!

Shelley Blackler says:

I also had a hard time getting the frittata to fully cook. I opted to simply finish it in the microwave briefly, but I wondered if my CrispLid was heating properly.