Southwest Potato Frittata
- Yield: 4 servings (1 wedge each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 314
- Total Fat
- 22
- Saturated Fat
- 7
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 19
- Cholesterol
- 435
- Sodium
- 533
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
Ingredients
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
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.