Potato Crusted Frittata

This new take on a frittata uses Betty Crocker® Potatoes to create a delicious crispy crust.

  • Prep Time 15 min
  • Total Time 40 min
  • Servings 6

Ingredients

1
box (4.5 oz) Betty Crocker™ Seasoned Skillets® roasted garlic & herb potatoes
Water and vegetable oil called for on potato box
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
medium onion, chopped (1/2 cup)
1
medium green or red bell pepper, seeded, chopped
1/2
cup shredded Cheddar cheese (2 oz)
6
eggs
1/4
cup whipping cream or half-and-half

  • 1 Heat oven to 375°F. Make potatoes as directed on box, using ovenproof 10-inch nonstick skillet.
  • 2 Meanwhile, in another 10-inch nonstick skillet, cook mushrooms, onion and bell pepper over medium-high heat about 5 minutes, stirring frequently, until vegetables start to soften.
  • 3 When potatoes are done, sprinkle with cooked vegetables and cheese. In medium bowl, beat eggs and cream with whisk; pour on top.
  • 4 Bake about 20 minutes or until eggs are set. Loosen around side of frittata. Carefully turn upside down onto platter, and cut into wedges.

Expert Tips

Serve this filling breakfast with a side of fresh fruit for a more complete breakfast or brunch.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
170),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
235mg
235%;
Sodium
440mg
440%;
Total Carbohydrate
20g
20%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
10%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.