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Sunrise Frittata Recipe

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“My family and friends find this hard to resist. It's an impressive dish to serve to brunch guests and is easy to prepare.” Josephine Piro - Easton, Pennsylvania

This recipe is:

Healthy

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6 Servings
Prep: 20 min. Cook: 15 min.

Ingredients

2 teaspoons canola oil
1-1/2 cups frozen O'Brien potatoes
1-1/2 cups cubed fully cooked lean ham
8 egg whites
4 eggs
1/2 cup shredded fontina cheese, divided
1/3 cup fat-free milk
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 cup julienned roasted sweet red pepper
3/4 cup salsa
1/4 cup minced fresh cilantro

Directions

In a large ovenproof skillet coated with cooking spray, cook and stir the potatoes in oil over medium heat until tender. Stir in ham; heat through.
In a small bowl, whisk the egg whites, eggs, 1/4 cup cheese, milk and oregano; add to the pan. Arrange red pepper strips over egg mixture to resemble the spokes of a wheel. Cover and cook over low heat for 8-12 minutes or until almost set.
Uncover; broil 6 in. from the heat for 3-5 minutes or until eggs are set and frittata is golden brown. Sprinkle with remaining cheese; let stand until melted. Cut into wedges.
Meanwhile, in a small saucepan, combine salsa and cilantro; heat through. Serve with frittata. Yield: 6 servings.

Nutrition Facts: 1 wedge with 2 tablespoons salsa equals 213 calories, 9 g fat (4 g saturated fat), 166 mg cholesterol, 817 mg sodium, 11 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Sunrise Frittata published in Healthy Cooking December/January 2009, p48

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