-- Prepare frittata through step 2 - 15 minutes--
While frittata cooks, prepare fruit and citrus cream; serve - 10 minutes
Fresh Fruit With Citrus Cream
juice of 1 lime
1 (8-ounce) package reduced-fat cream cheese
2 cups pressurized whipped heavy cream
1/2 cup powdered sugar
1 tablespoon orange extract
1 3/4 pounds fruit salad (contains fresh melons, pineapple and strawberries)
1. Cut lime in half and squeeze juice (about 1 tablespoon) into medium bowl. Add remaining ingredients except fruit. Mix with electric mixer on medium speed, scraping sides down once, until smooth.
2. Chill until ready to serve. Arrange fruit on serving tray and serve with dip.
1 (12-ounce) package breakfast sausage links
2 cups refrigerated hash brown potatoes
1/4 cup pre-sliced green onions
1 tablespoon garlic herb paste
1 (15-ounce) carton Southwestern egg substitute (contains egg whites, onions, peppers and green chiles)
1/3 cup shredded Mexican cheese with jalapeños
mild salsa, optional
sour cream, optional
1. Preheat large sauté pan on medium-high 2-3 minutes. Cut sausage links into bite-size pieces. Place sausage, potatoes, onions and herb paste in pan. Cook 5-7 minutes, stirring often, until potatoes are tender and sausage is no longer pink in center.
2. Pour egg substitute evenly over sausage and potatoes; sprinkle with cheese. DO NOT STIR! Cover and reduce heat to low. Cook 8-10 minutes, without stirring, until puffy and bottom is golden. Serve topped with salsa and sour cream, if desired.
This is an easy, stovetop frittata, which is like an omelet, except without the fold.