Denver Eggs Frittata

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

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Servings 4

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ingredients 8
Prep Time 25 min
Total Time 25 min

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 (1 3/4 oz) shoestring potatoes (1 1/4 cups)

1/2: cup shredded Cheddar cheese (2 oz)

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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.