Scrambling for supper? Mix the eggs and potatoes in one easy skillet dish and you're ready to announce, "Dinner's ready!"
cups refrigerated shredded hash brown potatoes
can (11 ounces) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
teaspoon onion salt
teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
teaspoon red pepper sauce
cup shredded Cheddar cheese
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.