This quick, inexpensive, and easy breakfast is a staple in my house. Served warm or cold it has a great flavor for breakfast, brunch, or a meatless dinner. I usually make it, divide it into individual servings, and store it in airtight containers in the fridge. It stores up to 7 days without losing texture or flavor...voila grab and go breakfast for days!

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prepare an oven-safe skillet with cooking spray and place over medium heat.

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  • Whisk the egg whites, eggs, and 1/2 cup of the Cheddar cheese together in a bowl. Cook the egg mixture in the hot skillet until the bottom of the eggs turn opaque, about 1 minute. Cover the skillet with a lid and cook until the eggs are nearly set, 4 to 5 minutes more. Spread the diced tomatoes with chiles and the remaining cheese over the eggs.

  • Move the skillet to the oven and cook under the broiler until the eggs finish setting and the cheese is completely melted, 2 to 3 minutes. Allow the frittata to rest 5 minutes before slicing to serve.

Nutrition Facts

140 calories; protein 19.8g 40% DV; carbohydrates 5g 2% DV; fat 4.5g 7% DV; cholesterol 98.9mg 33% DV; sodium 753.5mg 30% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/23/2010
I made this a 4 because I added things I thought it needed at least for my tasting. I like more flavors but this was a great base recipe. I did use half real eggs and half egg beaters. I added garlic salt paprika chili powder basil and rosemary to the egg mixture. Not much of each but just enough to add some extra flavors. I added raw chopped onions and peppers after it had cooked in the pan for about a minute. Then I added some turkey bacon bits mushrooms and then the cheese. Covered and cooked for a few minutes longer and then added the diced tomatoes with chilies. Was great!! Served with a dusting of cheddar and mozzarella cheeses. Read More
(10)

Most helpful critical review

Rating: 3 stars
12/31/2011
I had to make some adjustments as I don't have an oven safe skillet. So I started out on the stove as usual. Then I transferred the egg to a microwave safe dish threw the cheese on top and nuked it for a minute. Came out perfectly. I topped mine with fresh pico de gallo from Trader Joes and for the cheese I used a taco blend from Sargento. Read More
(2)
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/23/2010
I made this a 4 because I added things I thought it needed at least for my tasting. I like more flavors but this was a great base recipe. I did use half real eggs and half egg beaters. I added garlic salt paprika chili powder basil and rosemary to the egg mixture. Not much of each but just enough to add some extra flavors. I added raw chopped onions and peppers after it had cooked in the pan for about a minute. Then I added some turkey bacon bits mushrooms and then the cheese. Covered and cooked for a few minutes longer and then added the diced tomatoes with chilies. Was great!! Served with a dusting of cheddar and mozzarella cheeses. Read More
(10)
Rating: 5 stars
01/10/2012
Delicious!! I made it for one..me! I added some pepper and chili powder to the eggs. I was out of canned diced tomatoes with chilies so I used some diced up tomatoes and salsa. Also topped with shredded mexican cheese. Will be making again!! Thanks A. Read More
(4)
Rating: 3 stars
12/31/2011
I had to make some adjustments as I don't have an oven safe skillet. So I started out on the stove as usual. Then I transferred the egg to a microwave safe dish threw the cheese on top and nuked it for a minute. Came out perfectly. I topped mine with fresh pico de gallo from Trader Joes and for the cheese I used a taco blend from Sargento. Read More
(2)
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Rating: 4 stars
09/21/2010
When I made this for my husband's low-carb diet I didn't have any cheddar cheese on hand so I substituted pepper jack. I used bacon grease to coat the pan to mask the taste of eggs (which get old really fast on this diet). Also I didn't want to turn on my oven so I just carefully flipped it over once one side was done. And I added salt pepper and onion powder. He loved it! It's one of the first things I've made for him that he enjoyed. Next time I'll add sauteed onions as well. Read More
(1)
Rating: 3 stars
12/04/2009
Simple but tasty! I have a load of egg whites left over from making eggnog. What to do...what to do. This was an excellent way to make use of them! My only change was to use salsa instead of the can of tomatoes. Thanks! Read More
(1)
Rating: 4 stars
09/03/2009
I made this for lunch one day when my husband came home from work and it was really delicious. The cheese made a nice crust on top and the tomatoes made it nice and juicy and added lots of flavor. I also like the fact that it is a lighter dish made mostly with egg whites though I am still trying to figure out what to do with ten yolks!: )) Read More
(1)
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Rating: 5 stars
02/16/2013
WAY tasty! I used full calorie cheese because I couldn't find low-cal at my local grocer and I added 1/2 cup of fully cooked bacon pieces. The tomatoes and chilies were PERFECT..LOTS of flavor! Read More
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