Tomatoes, potatoes and cheese make this stove-top frittata a standout
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 servings (1 wedge each) |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 servings (1 wedge each) |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 314 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 19 g |
| Cholesterol | 435 mg |
| Sodium | 533 mg |
| Serving Size | 1 of 4 servings |
| Calories | 314 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 19 g |
| Cholesterol | 435 mg |
| Sodium | 533 mg |