Denver Eggs Frittata
Recipe from Betty Crocker

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


Denver Eggs Frittata

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Servings: 4 servings
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Breakfast Frittatas, Dinner, Vegetarian
 
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Ingredients
  • 8  
    eggs
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  • 1/2   teaspoon
    salt
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  • 2   tablespoons
    vegetable oil
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  • 1/2   medium
    green bell pepper, cut into 1-inch strips
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  • 1/2   medium
    red bell pepper, cut into 1-inch strips
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  • 1   medium
    onion, sliced
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  • 1   can
    shoestring potatoes (1 1/4 cups; 1 3/4 ounces)
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  • 1/2   cup
    shredded Cheddar cheese (2 ounces)
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Directions
1.
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.
2.
Pour eggs over vegetables; reduce heat to low. Cover and cook 7 to 9 minutes or until eggs are set; remove from heat.
3.
Sprinkle with potatoes and cheese. Cover and let stand about 2 minutes or until cheese is melted. Cut into wedges.

Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 350 (Calories from Fat 230); Total Fat 26g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 440mg; Sodium 540mg; Total Carbohydrate 12g (Dietary Fiber 1g, Sugars 4g); Protein 17g. Daily Values: Vitamin A 35%; Vitamin C 40%; Calcium 15%; Iron 10%. Exchanges: 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 High-Fat Meat; 2 Fat Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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