Hickory Ham and Potato Frittata

 

3/4

cup finely chopped 97%-fat-free hickory-smoked ham (about 4 oz)

2

cups chopped red potatoes (3/4 lb)

2

medium onions, chopped (1 cup)

1/2

medium green bell pepper, chopped (1/2 cup)

3/4

cup fat-free (skim) milk

3

whole eggs plus 3 egg whites, lightly beaten, or 1 1/4 cups fat-free cholesterol-free egg product (from two 8-oz cartons)

1/4

teaspoon salt

1/4

teaspoon pepper

1/2

cup shredded reduced-fat sharp Cheddar cheese (2 oz)

• 1 Heat 10-inch nonstick skillet over high heat. Reduce heat to medium-high. Add ham; cook 2 to 3 minutes, stirring frequently, until lightly browned. Remove ham from skillet; cover to keep warm.
• 2 To same skillet, place potatoes, onions, bell pepper and 1/2 cup of the milk. Heat to boiling. Reduce heat to medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are tender.
• 3 Meanwhile, in small bowl, mix eggs and egg whites, the remaining 1/4 cup milk, the salt and pepper until well blended. Stir ham and egg mixture into potato mixture. Reduce heat to medium-low; cover and cook without stirring for 10 minutes.
• 4 Remove skillet from heat; remove cover (eggs will not appear completely cooked). Sprinkle cheese over top. Let stand 2 to 3 minutes or until egg mixture is set and cheese is melted. Cut into wedges to serve.