Potato Crusted Frittata

  • Prep 15 min
  • Total 40 min
  • Servings 6
Potato Crusted Frittata

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

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
170
% Daily Value
Total Fat
18g
28%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
235mg
78%
Sodium
440mg
18%
Potassium
470mg
13%
Total Carbohydrate
20g
7%
Dietary Fiber
2g
10%
Sugars
3g
Protein
11g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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