| 2 | cups refrigerated shredded hash brown potatoes |
| 1 | can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained |
| 1 | teaspoon onion salt |
| 4 | eggs |
| 1/4 | cup milk |
| 1 1/2 | teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves |
| 1/2 | teaspoon red pepper sauce |
| 1/3 | cup shredded Cheddar cheese |
Serve with...
Apple-Grapefruit Salad
Total Time:
20 min
| 1. | Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown. |
| 2. | Meanwhile, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese. |
| 3. | Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges. |
|
| For 1 gram of fat and 215 calories per serving, use 1 cup fat-free cholesterol free egg product, fat-free (skim) milk and reduced-fat Cheddar cheese. |
|
| Add some kick to this frittata by topping it off with your favorite salsa or barbecue sauce. Spoon sauce over each wedge or serve on the side. |
Nutrition Information:
295 ( 80); 9g ( 4g, ncg); 225mg; 730mg; 43g ( 4g, ncg); 14g 12%; 14%; 10%; 8% 3 ; 0 ; 0 ; 1 nc