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Sunrise Frittata

 Sunrise Frittata
“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
6 ServingsPrep: 20 min. Cook: 15 min.


  • 1-1/2 cups frozen O'Brien potatoes
  • 2 teaspoons canola oil
  • 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


  • 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

2 of 2

Sunrise Frittata (continued)

Directions (continued)

  • through. Serve with frittata. Yield: 6 servings.
Nutritional 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.