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 min
  • Total Time 25 min
  • Servings 4

Ingredients

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.

Expert Tips

Use any color of bell peppers that you have on hand to equal 1 cup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
440mg
440%;
Sodium
540mg
540%;
Total Carbohydrate
12g
12%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
40%;
Calcium
15%;
Iron
10%;
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.