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Denver Eggs Frittata

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By Betty Crocker Kitchens
Updated Jan 28, 2010
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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
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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

  • Step 
    1
    In 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.
  • Step 
    2
    Pour eggs over vegetables; reduce heat to low. Cover and cook 7 to 9 minutes or until eggs are set; remove from heat.
  • Step 
    3
    Sprinkle 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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