"SAUSAGE" AND NOODLE FRITTATA

Love breakfast? Try it for dinner in a meatless skillet egg dish made with the help of a can of Progresso™ Light soup.

Provided by Betty Crocker Kitchens

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

8 eggs
1 can (18.5 oz) Progresso™ Light vegetable and noodle soup
5 frozen soy-protein breakfast sausage links (4 oz), thawed, cut into 1/4-inch pieces
1/2 medium red bell pepper, cut into bite-size strips
1 teaspoon Italian seasoning or dried basil leaves
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
Chopped fresh basil leaves, if desired

Steps:

Heat oven to 425°F. In medium bowl, beat eggs with wire whisk until blended. Stir in soup, sausage, bell pepper and Italian seasoning. Pour into 12-inch ovenproof nonstick skillet.
Bake 25 to 30 minutes or until set. Sprinkle cheese over top. Cover; let stand 5 minutes before serving. Cut into wedges to serve. Sprinkle basil leaves over top.

Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 285 mg, Fiber 2 g, Protein 15 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 2 g, TransFat 0 g