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Seafood Frittata

seafood frittata Lunch
Seafood Frittata
  • Prep 10 min
  • Total 20 min
  • Servings 2

Dress up ordinary eggs with asparagus, mushrooms and imitation crabmeat. Take it to the table in 20 minutes!

Updated September 7, 2010

Ingredients

  • 1
    teaspoon olive or vegetable oil
  • 4
    oz fresh asparagus, cut into 2-inch pieces (about 1 cup)
  • 3/4
    cup thinly sliced fresh mushrooms
  • 1/2
    cup chopped imitation crabmeat
  • 3/4
    cup cheese-and-chive egg product
  • 1/4
    cup shredded mozzarella cheese (1 oz)

Steps

  • 1
    Brush oil over bottom and up side of 10-inch nonstick skillet; heat over medium-low heat. Cook asparagus and mushrooms in skillet 3 to 4 minutes, stirring occasionally, until asparagus is crisp-tender. Reduce heat to medium-low. Stir in crabmeat. Cook until heated through.
  • 2
    Spread mixture evenly in skillet. Pour egg product evenly over mixture; do not stir. Cook 6 to 8 minutes or until egg is almost set. Sprinkle with cheese.
  • 3
    Set oven control to broil. Cover skillet handle with foil. Broil frittata with top 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted and eggs are set. Cut in half; serve immediately.

  • Nectarine slices are a quick and fresh in-season accompaniment.

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
690mg
29%
Potassium
260mg
8%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
5%
Sugars
1g
Protein
20g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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