Southwest potato frittata

Yield: 4 servings

Measure Ingredient
⅔ pounds (2 medium) potatoes cut into 1/4-inch slices
1 can Whole kernel corn, drained (8 3/4 ounces)
1 can Diced mild green chiles (4 ounces)
1 can Sliced ripe olives; drained (2 1/4 ounce can)
1 Jar sliced pimientos (2 ounces), drained
3 Green onions; sliced
2 tablespoons Chopped cilantro or parsley
8 Eggs; OR... Egg substitute
2 tablespoons Water
Pepper, to taste
⅓ cup Grated Parmesan cheese

Heat broiler. Place potatoes in shallow 1½- to 2-quart microwave- safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes. Coat 10-inch nonstick skillet with vegetable cooking spray; add potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes. Meanwhile, in medium bowl mix remaining ingredients except pepper and cheese; season with pepper. Pour mixture over potatoes. Cover; cook over medium heat until eggs are almost set, about 10 minutes. Remove cover. Sprinkle with cheese. Wrap skillet handle in double thickness of aluminum foil. Place skillet 4 to 5 inches from heat source. Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt cheese. Cut into wedges to serve.

NOTE: Microwave cooking times are based on a 700-watt microwave.

Adjust cooking times to your own oven.

Menu: Orange and Onion Salad; Warm Corn Tortillas; Strawberries Nutritional Information Per Serving: 310 calories; 17 g fat; 435 mg cholesterol; 850 mg sodium; 24 g carbohydrate; 3 g fiber; 20 g protein.

Source: The Potato Board <recipes@...>

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