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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My family & I love omelets but I have had no luck in making one that does not eventually become scrambled eggs. (I also always burn the crescent rolls too, so that should also tell you something.) What a happy day it was when I discovered the frittata. Read more . An omelet in a pan! My family's prayers had been answered. Ingredients:
1& 1/2 c. potatoes, cut in 1/2 cubes |
1 t. olive oil |
1& 1/2 c. finely chopped cooked ham . |
3/4 c. shredded cheddar cheese |
2 cartons (8-oz. each) egg beaters, thawed, or 8 eggs, slightly beaten |
1/3 c. milk |
4oz. can diced green chili peppers |
1/4 c. finely chopped green onion |
2 t. snipped fresh oregano or 1/2 t. dried oregano, crushed |
1/4 t. salt |
1/2 of a 7-oz. jar roasted red peppers, thinly sliced |
1& 1/2 c. salsa |
1/4 c. snipped fresh cilantro |
green onion |
parmesan cheese |
Directions:
1. Preheat oven to 350 degrees.
2. In a 10 oven-safe skillet, cook potatoes in hot oil, uncovered, over medium heat for 5 minutes, stirring occasionally.
3. Cover and cook 5 minutes more or until tender, stirring once.
4. Remove from heat.
5. Sprinkle ham and 1/2 cup of the cheddar cheese over the potatoes.
6. In a large mixing bowl stir together egg product or eggs, milk, chili peppers, chopped green onion, oregano, and salt.
7. Pour into skillet.
8. Arrange the pepper strips spoke-fashion on top of frittata.
9. Bake, uncovered, for 25 to 30 min. or until center is just set and knife inserted comes out clean.
10. Sprinkle top with 1/4 cup cheddar cheese.
11. Let stand for 5 minutes. M
12. Meanwhile, in a small saucepan stir salsa and cilantro together, heat through.
13. To serve, cut frittata into wedges; serve with salsa mixture and sprinkle with green onion and Parmesan cheese, if desired.
14. Nutritional facts per serving:
15. Calories: 196,
16. Total fat: 10g
17. Saturated fat: 3g
18. Cholesterol: 26mg
19. Sodium: 762mg
20. Carbohydrate: 11g
21. Fiber: 0g
22. Protein: 17g
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