Katheryn Foxx

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Cookin' With Kat ~ Frittata Sliders and the Incredible Edible Egg

Frittata Sliders

Serving Size: 10

Nutritional Information: Per Serving: 266 cal., 13 g total fat (5 g sat. fat), 144 mg chol., 673 mg sodium, 25 g carb., 2 g fiber, 15 g pro.



1/4 cups

mayonnaise or salad dressing

to taste

lettuce leaves

1 cups

cheddar or Pepper Jack cheese, shredded

2 cups

desired filling (chopped cooked ham or other meat and/or chopped red onion, bell peppers, or baby spinach leaves)

1 1/2 tablespoons

butter, divided

1/8 teaspoons

ground black pepper

1/4 teaspoons





slider buns

1/4 bottle


to taste

sliced tomatoes


Combine mayonnaise and salsa. Spread onto slider buns. Set aside.

In a medium bowl beat eggs, salt and black pepper. Set aside.

In an 8-inch nonstick skillet heat 1 tablespoon butter over medium-high heat until melted. Lightly sauté filling mixture for 3 minutes. Remove from skillet; cover and keep warm

.In same skillet over medium-high heat, melt remaining butter. Add 2 tablespoons filling mixture and 2 tablespoons egg mixture to skillet. Using a silicone spatula, gently move egg mixture from the edge to the center of skillet. Continue cooking, tilting the skillet as needed to form a frittata. Lightly sprinkle some of the cheese over frittata.

Using a spatula, fold frittata in half. Fold frittata again to form a quarter fold. Remove the frittata with spatula and place on prepared buns lined with lettuce and tomatoes.

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