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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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: 180 calories; 11g fat; 8.7g carbohydrates; 13g protein; 207mg cholesterol; 558mg sodium.

Full nutrition

Amount Per Serving
Calories 180		Calories from Fat 99
% Daily Value*
Total Fat 11g		17%
	Saturated Fat 5g	27%
	Trans Fat 0.2g
	Polyunsaturated Fat 1.3g
	Monounsaturated Fat 3.5g
Cholesterol 207mg		69%
Sodium 558mg		23%
Total Carbohydrate 8.7g		3%
	Dietary Fiber 3g	12%
	Sugars 3.4g
Protein 13g

Vitamin A 199%		Vitamin C 21%
Calcium 21%		Iron 24%

* 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:

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

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5.0out of 5 Stars

(3 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.

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.