|
|
|
|
 |
|
|
| Hickory Ham And Potato Frittata Recipe |
Category: Eggs
Rating:
N/A
Servings: 4
|
|
|
Ingredients
3/4 cup 97%-fat-free hickory-smoked ham (4o; z), finely chopped
2 cup chopped red potatoes; (3/4 lb)
1 cup chopped onion
1/2 cup chopped green bell pepper
3/4 cup skim milk
5 eggs*
1/4 teaspoon salt
14 teaspoon pepper
2 oz reduced-fat sharp cheddar cheese; shredded
Cooking Directions:
1. Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add ham; cook and stir over medium-high-heat for 2 to 3 minutes or until lightly browned. Remove from skillet; cover to keep warm.
2. Spray skillet again with cooking spray. Add potatoes, onions, bell pepper and 1/2 cup of the milk; mix well. Bring to a boil. Reduce heat to medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are tender.
3. Meanwhile, in small bowl, combine eggs, remaining 1/4 cup milk, salt and pepper; beat well.
4. Stir ham and egg mixture into potato mixture. Reduce heat to medium-low; cover and cook without stirring for 10 minutes.
5. Remove skillet from heat; remove cover. (Eggs will not appear completely cooked.) Sprinkle with cheese; let stand 2 to 3 minutes or until eggs are set and cheese is melted. Cut into wedges.
4 servings
*may use egg substitute (1/4 cup = 1 egg)
Recipe by: Pillsbury Fast and Healthy Magazine
eggs
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
