Southwest Potato Frittata
Minutes Prep Time: 15
Minutes Total Time: 20
Servings: 4
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 20
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2-1/2 cups frozen O'Brien potatoes with onions and peppers
1 tablespoon vegetable oil
8 eggs, lightly beaten
1/2 cup shredded reduced fat Colby Jack cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 264 mg | 26% |
Carbohydrate | 15 g | 5% |
Cholesterol | 381 mg | 127% |
Total Fat | 17 g | 26% |
Iron | 1 mg | 8% |
Calories | 293 kcal | 15% |
Sodium | 473 mg | 20% |
Protein | 17 g | 35% |
Saturated Fat | 6 g | 28% |
Sugars | 3 g | 0 |
Vitamin C | 3 mg | 6% |
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.
Add oil to skillet; reduce heat to medium-low. Pour eggs into skillet; cook 30 seconds. Spoon potato mixture evenly over eggs. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.
Sprinkle with cheese. Cut into 4 wedges to serve.
Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder flavor, if desired.
Southwest Potato Frittata