Potato Pepperoni Frittata

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Ingredients

Serves
2
-
+
Conversion
Metric
Imperial
4 eggs
1/4 cup (50 mL) water
to taste salt and pepper
1 cup (250 mL) frozen hash brown potatoes
1/4 cup (50 mL) chopped onion
1/4 cup (50 mL) chopped green pepper
8 thin slices fat reduced pepperoni
1 small tomato, seeded and chopped
2 tbsp (30 mL) shredded part-skim mozzarella cheese
Nutritional Facts
Amount Per Serving
313 Calories
Protein
21.2g
Fat
14.4g
Carbohydrate
24.8g

Directions

Beat eggs with water; season with salt and pepper. Set aside. Heat an 8 inch ( 20 cm) non stick skillet over medium high heat. Saute potatoes, onion and green pepper until tender. Pour egg mixture over potato mixture. As mixture sets at edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until the bottom is set and the top is almost set. Arrange pepperoni slices over frittata. Broil for 2 minutes; sprinkle tomato and cheese over frittata. Broil for additional 1 to 2 minutes or until eggs are completely set and cheese is melted.

Preparation: 5 minutes

Cooking: 7 minutes

Broiling: 3 minutes