Hickory ham and potato frittata

4 Servings

Ingredients

Quantity Ingredient
¾ cup 97%-fat-free hickory-smoked ham (4oz); finely chopped
2 cups Chopped red potatoes; (3/4 lb)
1 cup Chopped onion
½ cup Chopped green bell pepper
¾ cup Skim milk
5 Eggs*
¼ teaspoon Salt
14 teaspoons Pepper
2 ounces Reduced-fat sharp Cheddar cheese; shredded
4 servings

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 ½ 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 ¼ 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.

*may use egg substitute (¼ cup = 1 egg) Recipe by: Pillsbury Fast and Healthy Magazine Posted to MC-Recipe Digest by Susan <camyfan@...> on Apr 21, 1998

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