REID'S FAVORITE GREEN CHILI & POTATO FRITTATA
My husband and I are addicted to fresh green chilis...especially when they are in season. We eat them with everything and are always searching for ways to build new recipes. This was a surprise breakfast one morning that was made a few more times until I got it just right. The recipe is very healthy - low cal, low fat, some fiber....but you can make it with full-fat ingredients if desired.
Provided by Melanie B.
Categories Breakfast
Time 30m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat skillet over medium high heat, spray on cooking spray, and layer Potatoes. Season with Salt and Pepper. Cook until they start to brown. DO NOT BURN!
- Lower the Heat to Medium.
- Add the scallions, green chilis, canadian bacon, and parmiggiano cheese (use a potato peeler to make thin strips). Add a bit more salt and pepper to season to your taste. Cook for about 2-3 minutes.
- Add the canadian bacon.
- Drop the Cream Cheese in randomly across the pan by teaspoon full. Toss the mixture to incorporate all ingredients.
- Add Egg Substitute and Cheddar Cheese. Lower Heat to Medium Low. Cook for about 3-4 minutes while the egg begins to set on the bottom. Place the Pan in a 375 degree oven for about 10 more minutes until egg is fully set.
- Remove from the oven and serve.
- I would recommend serving with a cheddar cheese sauce, but we are trying to keep it healthy these days. Also, I'd love to try it with butter (instead of the non-stick cooking spray), real eggs, and full fat cheeses.
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