Tex-mex frittata
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Potatoes, peeled | |
| 4 | teaspoons | Vegetable oil |
| ½ | cup | Chopped onions |
| Salt and pepper | ||
| 3 | Eggs | |
| 3 | Egg whites | |
| 2 | Tomatoes, seeded and chopped | |
| 1 | tablespoon | Chopped jalapeno pepper |
| 1 | cup | Shredded low-fat Cheddar or |
| Monterey Jack cheese | ||
Directions
Browned potatoes and onions form a "crust" for the eggs and tomatoes.
You can use any fresh hot pepper or pickled or canned jalapeno. If using fresh peppers, wear rubber gloves to seed and chop them.
In saucepan of boiling salter water, cook potatoes for 8 to 10 minutes or until tender. Drain and refresh under cold running water; drain and dice. In overproof skillet, heat oil over medium heat; cook potatoes and onions, stirring occasionally, for 6 to 8 minutes or until browned. Season with salt and pepper to taste. Lightly pat down potato mixture to level. Beat together eggs and egg whites; pour over potato mixture. Season with pepper to taste. Cover and cook over medium-low heat for 6 to 8 minutes or until eggs are set.
Sprinkle with tomatoes and jalapeno pepper; top with cheese and broil for 2 minutes or until cheese is melted and lightly browned. Cut into wedges to serve.
FROM CANADIAN LIVING LIGHT & HEALTHY COOKBOOK Submitted By FLORENCE THOMPSON On 12-20-94