Looking for an egg dish? Then check out this delicious potato frittata that can be ready in 25 minutes - perfect if you love Italian cuisine.
Potato Frittata
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 8
Ingredients
- 6 eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- Dash black pepper
- 1/4 cup chopped roasted red bell peppers (from a jar)
- 2 tablespoons chopped fresh chives
- 2 tablespoons vegetable oil
- 3 cups frozen southern-style hash brown potatoes (from 32-oz bag)
Instructions
-
Step1In medium bowl, beat eggs, milk, salt and black pepper with wire whisk until well blended. Stir in roasted peppers and chives; set aside.
-
Step2In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes; cook 4 to 5 minutes, stirring frequently, until thawed.
-
Step3Reduce heat to medium-low. Stir egg mixture; pour over potatoes in skillet. Cover; cook 8 to 10 minutes or until eggs are set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into 8 wedges to serve.
Nutrition
320
Calories
15g
Total Fat
13g
Protein
33g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 140
- Total Fat
- 15g
- 24%
- Saturated Fat
- 3 1/2g
- 18%
- Trans Fat
- 0g
- Cholesterol
- 320mg
- 107%
- Sodium
- 430mg
- 18%
- Potassium
- 650mg
- 19%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 4g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 25%
- 25%
- Calcium
- 8%
- 8%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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