Southwest Potato Frittata

Tomatoes, potatoes and cheese make this stove-top frittata a standout
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  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings (1 wedge each)
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PAM® Original No-Stick Cooking Spray

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

2-1/2 cups frozen O'Brien potatoes with onions and peppers

1 tablespoon Pure Wesson® Vegetable Oil

1 carton (16 oz each) Egg Beaters® Original

1/2 cup shredded reduced fat Colby Jack cheese


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