Denver Eggs Frittata

Denver Eggs Frittata

With eggs, potatoes, peppers and cheese, a 25-minute frittata makes a marvelous main dish any time of day.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Use any color of bell peppers that you have on hand to equal 1 cup.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 230),
  • Total Fat 26g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 440mg;
  • Sodium 540mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 1g,
    • Sugars 4g),
  • Protein 17g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 2 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.
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