Potato Frittata

Potato Frittata

Looking for an egg dish? Then check out this delicious potato frittata that can be ready in 25 minutes - perfect if you love Italian cuisine.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

6
eggs
1/3
cup milk
1/2
teaspoon salt
Dash black pepper
1/4
cup chopped roasted red bell peppers (from a jar)
2
tablespoons chopped fresh chives
2
tablespoons vegetable oil
3
cups frozen southern-style hash brown potatoes (from 32-oz bag)
  1. In medium bowl, beat eggs, milk, salt and black pepper with wire whisk until well blended. Stir in roasted peppers and chives; set aside.
  2. In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes; cook 4 to 5 minutes, stirring frequently, until thawed.
  3. Reduce heat to medium-low. Stir egg mixture; pour over potatoes in skillet. Cover; cook 8 to 10 minutes or until eggs are set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into 8 wedges to serve.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
If you don't have the roasted peppers, use a drained 2-ounce jar of diced pimientos instead.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 320mg;
  • Sodium 430mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 13g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.