Denver Eggs Frittata

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

  • prep time 25 min
  • total time 25 min
  • ingredients 8
  • servings 4

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    230),
    % Daily Value
    Total Fat
    26g
    26%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    440mg
    440%;
    Sodium
    540mg
    540%;
    Total Carbohydrate
    12g
    12%
    (Dietary Fiber
    1g
    1%
      Sugars
    4g
    4%
    ),
    Protein
    17g
    17%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    40%;
    Calcium
    15%;
    Iron
    10%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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