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
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)
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.
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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