With eggs, potatoes, peppers and cheese, a 25-minute frittata makes a marvelous main dish any time of day.
Denver Eggs Frittata
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 8
Ingredients
- 8 eggs
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 medium green bell pepper, cut into 1-inch strips
- 1/2 medium red bell pepper, cut into 1-inch strips
- 1 medium onion, sliced
- 1 can (1 3/4 oz) shoestring potatoes (1 1/4 cups)
- 1/2 cup shredded Cheddar cheese (2 oz)
Instructions
-
Step1In medium bowl, beat eggs and salt with fork or wire whisk; set aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook bell peppers and onion in oil about 5 minutes, stirring occasionally, until tender. Spread vegetables evenly in skillet.
-
Step2Pour eggs over vegetables; reduce heat to low. Cover and cook 7 to 9 minutes or until eggs are set; remove from heat.
-
Step3Sprinkle with potatoes and cheese. Cover and let stand about 2 minutes or until cheese is melted. Cut into wedges.
Nutrition
350
Calories
26g
Total Fat
17g
Protein
12g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 230
- Total Fat
- 26g
- 40%
- Saturated Fat
- 8g
- 41%
- Trans Fat
- 0g
- Cholesterol
- 440mg
- 146%
- Sodium
- 540mg
- 22%
- Potassium
- 370mg
- 11%
- Total Carbohydrate
- 12g
- 4%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 4g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 40%
- 40%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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