Easy Brunch Frittata
|Broccoli florets||1 Cup (16 tbs)|
|Frozen hash brown potatoes||12 Ounce (With Onions And Peppers)|
|Cholesterol free egg substitute||1 1⁄2 Cup (24 tbs) (Thawed)|
|2% milk||30 Milliliter (2 Tablespoons)|
|Black pepper||1⁄4 Teaspoon|
|Shredded reduced fat cheddar cheese||2 Ounce (1/2 Cup)|
Preheat oven to 450°F.
Coat medium nonstick ovenproof skillet with nonstick cooking spray.
Heat skillet over medium heat until hot.
Add broccoli; cook and stir 2 minutes.
Add potatoes; cook and stir 5 minutes.
Beat together egg substitute, milk, salt and pepper in small bowl; pour over potato mixture.
Cook 5 minutes or until edge is set (center will still be wet).
Transfer skillet to oven; bake 6 minutes or until center is set.
Sprinkle with cheese; let stand 2 to 3 minutes or until cheese is melted.
Cut into wedges; serve with sour cream, if desired.