Comida Kraft

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Easy Cheesy Frittata

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Recipe by Kraft

Prep Time

10
min.

Total Time

40
min.

Servings

6 servings

Here's an easy frittata with a twist. Fresh basil brings new life to the three amigos of the brunch table: eggs, cheese and bacon.

What You Need

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4 whole eggs
4 egg whites
2 Tbsp. water
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/2 cup chopped seeded tomatoes
2 slices cooked OSCAR MAYER Bacon or OSCAR MAYER Turkey Bacon, crumbled
1/4 cup chopped fresh basil

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Make It

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Heat oven to 350°F.
Beat whole eggs, egg whites and water with whisk in medium bowl until blended.
Stir in 1/2 cup cheese, tomatoes, bacon and basil. Pour into greased 9-inch pie plate.
Bake 25 min. or until puffed and golden brown. Sprinkle with remaining cheese; bake 5 min. or until melted.

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Kitchen Tips
Nutrition

How to Seed Tomatoes

To seed a tomato, cut tomato crosswise in half. Then, gently squeeze each half to remove the seeds and juice.

How to Make Mini-Frittatas

Prepare egg mixture as directed; pour into 12 muffin cups sprayed with cooking spray. Bake 20 min. Sprinkle with remaining cheese; bake 3 to 5 min. or until melted. Makes 6 servings, 2 frittatas each.

Servings

6 servings

Healthy Living

Good source of calcium
Generally Nutritious
Diabetes Center

Diabetes Center

Carb Choices: 0 Carb Choice

Diet Exchange

2 Meat (L)
1/2 Fat

Nutrition Bonus

The cheese in this flavorful frittata is rich in calcium.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories	120

Total fat	7g
Saturated fat	3g
Cholesterol	135mg
Sodium	260mg
Carbohydrate	2g
Dietary fiber	0g
Sugars	1g
Protein	13g
% Daily Value
Vitamin A	15 %DV
Vitamin C	2 %DV
Calcium	30 %DV
Iron	4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by laurac67az from I added: diced red peppers, diced fresh mushrooms, shredded potato and used 3 cheese mix instead of... I added: diced red peppers, diced fresh mushrooms, shredded potato and used 3 cheese mix instead of mozzerella, used canned diced tomato drained well, and used spinach instead of basil. I used some garlic salt since some of the reviews said it was bland. I turned on the top burner for a few minutes to brown at the end, it seemed a little moist on top. I also used 5 eggs/5 egg whites since I was adding all the extra ingredients. Had to cook a bit longer, but everyone loved it.

Date published: 2012-04-09

Rated 5 out of 5 by bunny452 from I made the mini-frittatas and they were Terrific! I made the mini-frittatas and they were Terrific! Even my husband liked them and is a picky eater. I forgot to buy fresh basil, so I substuted fresh spinach and added a T of crushed basil to the recipe and they tasted great. I liked the convience if being able to cook them ahead of time and the pre measured amounts are already there and you can have a meal or sanck any time you wish without all the fuss and cleanup.

Date published: 2011-02-19

Rated 5 out of 5 by lkd726 from This was outstanding. This was outstanding. I made it for dinner instead of breakfast and it was a huge hit! I put red peppers, mushrooms, onions, tomatoes, bacon, cheese, and fresh parsley in it. You could use any fillers you wanted and it would still be just as good! I made it in an 8 x 8 pan so it took a little longer to cook but it was well worth the wait. I didn't have to use any salt or pepper it was perfect without it!

Date published: 2006-11-29

Rated 5 out of 5 by mcbodkin from This recipe was great. This recipe was great. I made it for my office Christmas breakfast. Everyone loved it. I used canned tomatoes and dried basil which made it even easier. I also added some garlic and a little more bacon than it said. I cooked it the night before without adding the extra cheese on the top, and then I put it back in the oven the next morning to re-heat it and added the cheese on top then.

Date published: 2006-12-22

Rated 5 out of 5 by m4278 from Making this recipe was quick and easy and gave me a chance to use leftover items I had in my... Making this recipe was quick and easy and gave me a chance to use leftover items I had in my fridge. I took the suggestion to make mini frittatas with my muffin pan. I used cheese, bacon bits, canned diced tomatoes (drained), chopped asparagas and chopped dill. Using the muffin pan made perfect individual portions that my guest loved. I will use this recipe again and again.

Date published: 2009-05-25

Rated 5 out of 5 by tstreich from This is a nice light frittata. This is a nice light frittata. I use egg beaters (1-1/2 cup) for both eggs and egg whites and then eliminate the water. If I don't have a tomato on hand, I've used a 1/2 can of diced tomatoes with green chilies for a little zip. I do cut the basil to about half as it was a little overwhelming. But very tasty and it heats up good the next day for a quick breakfast.

Date published: 2011-10-01

Rated 2 out of 5 by Rosiecheex from I'm not sure why but mine took alot longer to cook than the recipe stated, it just wouldn't cook in... I'm not sure why but mine took alot longer to cook than the recipe stated, it just wouldn't cook in the middle. I eventually turned the oven up, but by the time it was done the edges were very overcooked, the middle was fine. It tasted fine, I added salt and pepper for extra flavoring. I was disappointed with this one because it looks so good.

Date published: 2009-07-07

Rated 5 out of 5 by chellepretzel from Amazing something so simple could taste so good. Amazing something so simple could taste so good. :) I used what I had in the house that was weight watchers friendly (core plan): 2% american cheese slices, canadian bacon, a little scallion, and a little parsley. I also used 3 whole eggs and 3 egg whites since I bought jumbo eggs. Even my finicky husband ate it!

Date published: 2010-02-20