Denver Eggs Frittata

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

Recipe from Betty Crocker
Denver Eggs Frittata
SERVINGS
4
PREP TIME
25 mins
TOTAL TIME
25 mins
by 5  people
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Ingredients
  • 8   eggs
  • 1/2  teaspoon salt
  • 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)
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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:
1. 
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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