Hearty Potato Frittata Recipes

HEARTY VEGGIE FRITTATA

Hearty Veggie Frittata image

Provided by Food Network

Time 18m

Yield 6 servings

Number Of Ingredients 6

Ingredients

4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
2 cloves finely chopped garlic
4-½ cups sliced assorted fresh vegetables, such as zucchini, onions and red peppers
1 tsp. dried Italian seasoning*
8 eggs
1 cup shredded low fat cheddar cheese, divided

Steps:

Preheat broiler. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in a large oven-proof nonstick skillet** over medium heat. Add garlic, vegetables, and Italian seasoning; cook until tender. Meanwhile beat remaining 2 tablespoons Spread, eggs and 3 tablespoons water with a wire whisk until foamy, about 1 minute. Stir ½ cup cheddar cheese into egg mixture Reduce heat to low and stir in egg mixture. Lift set edges of frittata with spatula, tilting pan to allow uncooked mixture to flow to bottom. Cook until almost set. Top with remaining ½ cup cheese, then broil 2 minutes or until golden brown and eggs are set. *Create your own by combining equal amounts dried parsley, dried oregano, and dried basil. **If oven-proof skillet is not available, before broiling, thoroughly wrap handle of skillet with heavy-duty aluminum foil. Tip: Also makes a great sandwich. Just slice into wedges and serve on crusty whole grain bread!

HEARTY POTATO FRITTATA

Hearty Potato Frittata image

Great flavor and subtle spice surround each bite of Mary Relyea's home-style frittata. The Canastota, New York cook blends ground turkey and fresh vegetables with eggs for an eye-opening dish you won't want to miss!

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3/4 pound lean ground turkey
1/2 cup chopped green pepper
1/2 teaspoon rubbed sage
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
1/2 cup sliced fresh mushrooms
2 green onions, chopped
4 small red potatoes, thinly sliced
4 teaspoons butter
8 egg whites
4 eggs
3 tablespoons fat-free milk
1 teaspoon salt
1/4 teaspoon pepper

Steps:

In a 12-in. ovenproof skillet coated with cooking spray, cook the turkey, green pepper, sage, pepper flakes and nutmeg over medium heat for 3 minutes. Add mushrooms and onions; cook 4-5 minutes longer or until meat is no longer pink and vegetables are tender. Drain and set aside. , In the same skillet, cook potatoes in butter until lightly browned and almost tender. Return turkey mixture to the pan. In a large bowl, whisk the egg whites, eggs, milk, salt and pepper. Pour over turkey mixture. Cover and cook over low heat for 8-12 minutes or until almost set. , Uncover skillet. Broil 3-4 in. from the heat for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 263 calories, Fat 11g fat (4g saturated fat), Cholesterol 193mg cholesterol, Sodium 596mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

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