Southwest Potato Frittata |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tomatoes, potatoes and cheese make this stove-top frittata a standout Ingredients:
pam® original no-stick cooking spray |
1 (10 ounce) can 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 (16 ounce) carton egg beaters® original |
1/2 cup shredded reduced fat colby-monterey 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.
4. COOK'S TIPS: Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder flavor, if desired.
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