SEAFOOD FRITTATA

Seafood Frittata image

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

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 2

Number Of Ingredients 6

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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:

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.
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.
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.

Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 1 g, TransFat 0 g