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

by 5  people

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Servings: 4
Prep Time: 25 mins
Total Time: 25 mins
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  • 8   
  • 1/2  teaspoon 
  • 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 
    shoestring potatoes (1 1/4 cups; 1 3/4 ounces)
  • 1/2  cup 
    shredded Cheddar cheese (2 ounces)
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.

High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 350, Fat, total (g) 26, chol. (mg) 440, sat. fat (g) 8, carb. (g) 12, fiber (g) 1, sugar (g) 4, pro. (g) 17, vit. A (IU) 1701, vit. C (mg) 24, sodium (mg) 540, calcium (mg) 151, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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