Potato Crusted Frittata

Potato Crusted Frittata

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

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve this filling breakfast with a side of fresh fruit for a more complete breakfast or brunch.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 170),
  • Total Fat 18g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 235mg;
  • Sodium 440mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 11g;
Percent Daily Value*:
    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.