Great Recipes
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Italian Skillet Frittata
Easy Spring Asparagus Frittata
Strawberry Squares Margarita
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Italian Skillet Frittata
Prep Time: 10 min | Total Time: 30 min
3 Tbsp. vegetable oil
2-1/2 cups frozen shredded hash brown potatoes
2 cups mixed fresh vegetables, such as small broccoli florets, chopped red pepper and shredded carrots
8 eggs
3 Tbsp. milk or water
1/4 tsp. salt
1/3 cup Kraft 100% Grated Parmesan Cheese
HEAT oil in large nonstick skillet on medium-high heat. Add potatoes and chopped vegetables; cook 5 minutes or until potatoes are browned, stirring occasionally.
BEAT eggs, milk and salt with wire whisk until well blended. Pour evenly over potato mixture; cover. Reduce heat to medium-low.
COOK 10 to 12 minutes or until center is set. Sprinkle with cheese; cover. Let stand 5 minutes. Cut into 6 wedges to serve.
Makes: 6 servings

CALORIES 280, FAT 16 g (sat 4.5 g), CHOL 290 mg, SODIUM 310 mg, CARB 20 g, FIBER 2 g, SUGARS 2 g, PROTEIN 14 g, DV VIT A 100%, DV VIT C 40%, DV CALCIUM 15%, DV IRON 10%


Easy Spring Asparagus Frittata
Prep Time: 5 min | Total Time: 30 min
2 Tbsp. Kraft Light Done Right! Italian Reduced Fat Dressing 
1 bunch asparagus spears, cut in 1/2-inch pieces 
8 eggs 
1/4 cup milk 
1 cup Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese, divided 
HEAT dressing in a large nonstick ovenproof skillet. Add asparagus; cook 5 minutes, stirring occasionally. 
BEAT together eggs, milk and 1/2 cup cheese in a medium bowl until well blended. Pour over asparagus and stir gently. 
BAKE at 350°F for 25 minutes or until set, sprinkling with remaining 1/2 cup cheese after 20 minutes. Cut into wedges to serve. 
Makes: 4 servings

 

 
Strawberry Margarita Squares

Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 12 servings

1-1/4 cups crushed pretzels
1/4 cup (1/2 stick) butter or margarine, melted
1 can (14 oz.) sweetened condensed milk
1 cup pureed strawberries
1/2 cup lime juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
MIX pretzel crumbs and butter in 13x9-inch pan; press crumb mixture firmly onto bottom of pan. Refrigerate until ready to fill.
MIX sweetened condened milk, strawberries and lime juice in large bowl until well blended. Gently stir in whipped topping. Pour over crust.
FREEZE 6 hours or overnight. Let stand at room temperature 15 minutes before cutting to serve. Garnish with sliced strawberries.

 
 
 

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