Basil-Zucchini-Potato Frittata

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  • 15 min prep time
  • 25 min total time
  • 10 ingredients
  • 4 servings

Ingredients

1
teaspoon olive or canola oil
1/2
cup medium red bell pepper, chopped (1/2 medium)
1
small onion, chopped (1/3 cup)
1
cup refrigerated shredded hash-brown potatoes (from 20-oz bag)
1
medium zucchini, shredded (about 2 cups)
1
tablespoon water
3
whole eggs plus 3 egg whites, lightly beaten, or 1 1/4 cups fat-free cholesterol-free egg product (from two 8-oz cartons)
2
tablespoons chopped fresh basil or 1 teaspoon dried basil leaves
1/2
teaspoon garlic salt
1
cup reduced-fat tomato pasta sauce, heated

Directions

  1. 1 In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 5 minutes, stirring frequently.
  2. 2 Reduce heat to medium. Add potatoes, zucchini and water; cover and cook 5 to 6 minutes, adding an additional 1 tablespoon water if necessary to prevent sticking, until vegetables are tender.
  3. 3 Meanwhile, in medium bowl, mix beaten eggs and egg whites, the basil and garlic salt until well blended.
  4. 4 Pour egg mixture over vegetables. Reduce heat to medium-low; cover and cook 7 to 10 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until egg mixture is set but still moist on top. Cut into wedges; serve topped with warm pasta sauce.

Notes

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Nutrition Information

Recipe Step Photos

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