This new take on a frittata uses Betty Crocker® Potatoes to create a delicious crispy crust.
Potato Crusted Frittata
- Prep Time 15 min
- Total 40 min
- Servings 6
- Ingredients 8
Ingredients
- 1 box (4.5 oz) Betty Crocker™ Seasoned Skillets® roasted garlic & herb potatoes
- Water and vegetable oil called for on potato box
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
- 1 medium onion, chopped (1/2 cup)
- 1 medium green or red bell pepper, seeded, chopped
- 1/2 cup shredded Cheddar cheese (2 oz)
- 6 eggs
- 1/4 cup whipping cream or half-and-half
Instructions
-
Step1Heat oven to 375°F. Make potatoes as directed on box, using ovenproof 10-inch nonstick skillet.
-
Step2Meanwhile, in another 10-inch nonstick skillet, cook mushrooms, onion and bell pepper over medium-high heat about 5 minutes, stirring frequently, until vegetables start to soften.
-
Step3When potatoes are done, sprinkle with cooked vegetables and cheese. In medium bowl, beat eggs and cream with whisk; pour on top.
-
Step4Bake about 20 minutes or until eggs are set. Loosen around side of frittata. Carefully turn upside down onto platter, and cut into wedges.
Nutrition
290
Calories
18g
Total Fat
11g
Protein
20g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 170
- Total Fat
- 18g
- 28%
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 0g
- Cholesterol
- 235mg
- 78%
- Sodium
- 440mg
- 18%
- Potassium
- 470mg
- 13%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 3g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 15%
- 15%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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