POTATO CRUSTED FRITTATA

Potato Crusted Frittata image

This new take on a frittata uses Betty Crocker® Potatoes to create a delicious crispy crust.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 40m

Yield 6

Number Of Ingredients 8

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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:

Heat oven to 375°F. Make potatoes as directed on box, using ovenproof 10-inch nonstick skillet.
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.
When potatoes are done, sprinkle with cooked vegetables and cheese. In medium bowl, beat eggs and cream with whisk; pour on top.
Bake about 20 minutes or until eggs are set. Loosen around side of frittata. Carefully turn upside down onto platter, and cut into wedges.

Nutrition Facts : Calories 290, Carbohydrate 20 g, Cholesterol 235 mg, Fat 2 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 3 g, TransFat 0 g