Potato and pepper frittata
Frozen shredded hash brown potatoes
2 cup(s), from a 32 ounce bag
Uncooked bell pepper(s)
1 item(s), medium, red, seeded and chopped
¼ cup(s), flat, chopped
Regular liquid egg substitute
Shredded fat-free Cheddar cheese
Shredded parmesan cheese
½ tsp, coarsely ground
- Heat the oil in a medium nonstick skillet over medium heat. Add the hash browns, scallions, bell pepper, and salt; cook, stirring frequently, until the vegetables are tender and golden, 8–10 minutes. Stir in the parsley.
- Meanwhile, spray a large nonstick skillet with nonstick spray and set over medium heat. Add the egg substitute and cook until set, 7–8 minutes, lifting the edges often with a spatula to let the uncooked egg flow underneath.
- Spoon the potato mixture over the frittata, then sprinkle with the cheddar cheese, Parmesan cheese, and ground pepper. Cover the skillet and cook until the cheese melts, about 3 minutes.