Denver Eggs Frittata
Source of Recipe
Source: Betty Crocker: Everyday Meals - September 2005, #224
Denver Eggs Frittata
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.)
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.
Pour eggs over vegetables; reduce heat to low. Cover and cook 7 to 9 minutes or until eggs are set; remove from heat.
Sprinkle with potatoes and cheese. Cover and let stand about 2 minutes or until cheese is melted. Cut into wedges.
Yields: 4 servings
|
|
member logon
