Potato and pepper frittata
2
Points®
Total time: 21 min • Prep: 0 min • Cook: 21 min • Serves: 4 • Difficulty: Easy
A frittata is the ultimate easy-on-the-cook egg dish for breakfast or brunch. It's impressive-looking enough to serve for a crowd, but simple enough to put together for a quick breakfast. If you have the time, for a nicely browned cheese topping, you should pop the frittata under a hot broiler for 2 to 3 minutes after you complete step 3. If the handle on your skillet is not flameproof, you need to cover it with heavy-duty foil. Also, this frittata is extremely versatile. You could substitute other vegetables, such as zucchini, chopped broccoli, or tomatoes, and other cheeses, such as feta or Monterey Jack, instead of what we call for here.
Ingredients
Canola oil
1 Tbsp
Frozen shredded hash brown potatoes
2 cup(s), from a 32 ounce bag
Scallions
8 medium
Bell pepper
1 item(s), medium, red, seeded and chopped
Fresh parsley
¼ cup(s), flat, chopped
Liquid egg substitute
2 cup(s)
Shredded fat free Cheddar cheese
½ cup(s)
Shredded parmesan cheese
1 Tbsp
Black pepper
½ tsp, coarsely ground
Instructions
1
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.
2
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.
3
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.
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