Potato Frittata

A frittata is an unturned, not folded omelet. As a basis for a quick meal, start with eggs and a hot, oiled skillet, toss in chopped vegetables or think slices of meat for variety. With this, recipe, frozen hash browns potatoes (with green peppers and onions) provide texture and a firm base. The addition of cheese and a bit of ham transform  this breakfast dish into a great light dinner or brunch. You can cut the frittata in wedges and serve it with fresh fruit salad.


1 tsp. vegetable oil

1 c. hash brown potatoes, thawed

1 green onion, chopped or 1/4 c. chopped onion (optional)

1 whole egg

2 egg whites

2 Tbs. skim milk or fat-free sour cream

2 oz. lean ham, chopped

1/4 tsp. thyme

Salt and pepper to taste

1/4 c. reduced-fat  (2%) cheddar cheese, shredded


Heat oil in an 8-inch skillet over medium-high heat. Add potatoes  and onion, cook for 6-8 minutes or until potatoes are slightly browned. stirring occasionally . Spread potatoes to even cover bottom surface of the skillet. While potatoes are cooking, blend together egg, egg whites, milk or sour cream, ham, thyme, salt and pepper with a fork in a small bowl. Pour egg mixture evenly over potatoes. Reduce heat to medium-low and cover skillet. Cook for 6-8 minutes or until eggs are set. Sprinkle cheese over mixture for the last two minutes of cooking. Cut in wedges to serve. You can garnish with fresh tomatoes and additional cheese, if desired. Serves 2. This recipe can be easily doubled. Variation: Add 1 cup fresh asparagus or 1 cup mushrooms with egg mixture.

Nutritional Information: Calories: 189; Fat: 6g; Protein: 15g; Carbohydrates: 18; Sodium: 379 mg.


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