Sunrise Frittata Recipe

5 1 1
Sunrise Frittata Recipe
Sunrise Frittata Recipe photo by Taste of Home
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Sunrise Frittata Recipe

Read Reviews
5 1 1
Publisher Photo
“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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
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.
Originally published as Sunrise Frittata in Healthy Cooking December/January 2009, p48

Nutritional Facts

1 slice: 213 calories, 9g fat (4g saturated fat), 166mg cholesterol, 817mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, in a small saucepan, combine salsa and cilantro; heat through. Serve with frittata. Yield: 6 servings.
Originally published as Sunrise Frittata in Healthy Cooking December/January 2009, p48

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faye_100 User ID: 800026 164266
Reviewed Sep. 15, 2009

"this sounds soooo good I am having company an I am making this for breakfast"

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