DENVER EGGS FRITTATA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Denver Eggs Frittata image

With eggs, potatoes, peppers and cheese, a 25-minute frittata makes a marvelous main dish any time of day.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 8

8 eggs
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 medium green bell pepper, cut into 1-inch strips
1/2 medium red bell pepper, cut into 1-inch strips
1 medium onion, sliced
1 can (1 3/4 oz) shoestring potatoes (1 1/4 cups)
1/2 cup shredded Cheddar cheese (2 oz)

Steps:

  • In medium bowl, beat eggs and salt with fork or wire whisk; set aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook bell peppers and onion in oil about 5 minutes, stirring occasionally, until tender. Spread vegetables evenly in skillet.
  • Pour eggs over vegetables; reduce heat to low. Cover and cook 7 to 9 minutes or until eggs are set; remove from heat.
  • Sprinkle with potatoes and cheese. Cover and let stand about 2 minutes or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 350, Carbohydrate 12 g, Cholesterol 440 mg, Fat 2, Fiber 1 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 4 g, TransFat 0 g

There are no comments yet!