This new take on a frittata uses Betty Crocker® Potatoes to create a delicious crispy crust.
box (4.5 oz) Betty Crocker™ Seasoned Skillets® roasted garlic & herb potatoes
Water and vegetable oil called for on potato box
package (8 oz) sliced fresh mushrooms (about 3 cups)
medium onion, chopped (1/2 cup)
medium green or red bell pepper, seeded, chopped
cup shredded Cheddar cheese (2 oz)
cup whipping cream or half-and-half
Heat oven to 375°F. Make potatoes as directed on box, using ovenproof 10-inch nonstick skillet.
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.
When potatoes are done, sprinkle with cooked vegetables and cheese. In medium bowl, beat eggs and cream with whisk; pour on top.
Bake about 20 minutes or until eggs are set. Loosen around side of frittata. Carefully turn upside down onto platter, and cut into wedges.
Serve this filling breakfast with a side of fresh fruit for a more complete breakfast or brunch.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.