- Total Time
You could substitute other vegetables in this frittata, such as zucchini, chopped broccoli, or tomatoes, and other cheeses, such as cheddar or Monterey Jack.
olive oil1 Tbsp
hash brown potatoes1 cup(s), frozen variety
uncooked onion(s)½ cup(s), frozen variety, chopped
sweet red pepper(s)½ cup(s), frozen variety, chopped
dried oregano1 tsp
table salt¼ tsp
black pepper¼ tsp
egg white(s)4 large
feta cheese2 Tbsp, crumbled
- Heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes, onion, bell pepper, oregano, salt, and pepper. Cook, stirring frequently, until the vegetables are tender and golden, about 6 minutes.
- Meanwhile, lightly beat the eggs and egg whites in a medium bowl. Reduce the heat under the skillet to medium; add the eggs and cook until almost set, lifting the edges frequently with a spatula to let the uncooked egg flow underneath, about 3 minutes.
- Sprinkle the feta cheese over the frittata. Cover the skillet; reduce the heat to low and cook until the cheese melts slightly, about 3 minutes. Cut into 4 wedges. Yields 1 wedge per serving.