Tomatoes, potatoes and cheese make this stove-top frittata a standout
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Southwest Potato Frittata
Total:
20 min
Active:
15 min
Yield:
4 servings (1 wedge each)
Level:
None
Total:
20 min
Active:
15 min
Yield:
4 servings (1 wedge each)
Level:
None

Ingredients

Directions

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.

2. Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.

3. Sprinkle with cheese. Cut into 4 wedges to serve.

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