Baked Sunrise Frittata is similar to an omelet, except that in a frittata, the filling ingredients are mixed through the eggs and the dish is served open faced. (In an omelet, fillings are added to the top just before the eggs are folded over.)
1-1/2 cups potatoes, cut in 1/2-inch cubes
1 tablespoon cooking oil
1-1/2 cup finely chopped cooked ham
3/4 cup shredded Cheddar cheese
2 8-ounce cartons liquid egg substituteor 8 eggs, slightly beaten
1/3 cup milk
1 can (4 ounces) diced green chile peppers
1/4 cup finely chopped green onion
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/2 of a 7-ounce jar roasted red sweet peppers, cut into thin strips
1-1/2 cup salsa
1/4 cup snipped fresh cilantro
Sliced green onion (optional)
Shredded Fat Free Parmesan cheese (optional)
Preheat oven to 350 degrees. In a 10-inch oven-safe skillet, cook potatoes in hot oil, uncovered, over medium heat for 5 minutes, stirring occasionally. Cover and cook 5 minutes more or until tender, stirring once. Remove from heat. Sprinkle ham and 1/2 cup of the cheddar cheese over the potatoes.
In a large mixing bowl stir together egg product or eggs, milk, chili peppers, chopped green onion, oregano, and salt. Pour into skillet.
Arrange the pepper strips spoke-fashion on top of frittata. Bake, uncovered, for 25 to 30 minutes or until center is just set and knife inserted comes out clean.
Sprinkle top with 1/4 cup cheddar cheese. Let stand for 5 minutes. Meanwhile, in a small saucepan stir salsa and cilantro together, heat through.
To serve, cut frittata into wedges; serve with salsa mixture and sprinkle with green onion and Parmesan cheese, if desired.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 196; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 26mg; Sodium: 762mg Carbohydrates: 11g; Fiber: 0g; Protein: 17g
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