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
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
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