Denver Eggs Frittata

 

8

eggs

1/2

teaspoon salt

2

tablespoons vegetable oil

1/2

medium green bell pepper, cut into 1-inch strips

1/2

medium red bell pepper, cut into 1-inch strips

1

medium onion, sliced

1

can (1 3/4 oz) shoestring potatoes (1 1/4 cups)

1/2

cup shredded Cheddar cheese (2 oz)

• 1 In medium bowl, beat eggs and salt with fork or wire whisk; set aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook bell peppers and onion in oil about 5 minutes, stirring occasionally, until tender. Spread vegetables evenly in skillet.
• 2 Pour eggs over vegetables; reduce heat to low. Cover and cook 7 to 9 minutes or until eggs are set; remove from heat.
• 3 Sprinkle with potatoes and cheese. Cover and let stand about 2 minutes or until cheese is melted. Cut into wedges.