Hickory Ham and Potato Frittata

• Produce

  • 1/2 Green bell pepper, chopped (1/2 cup, medium
  • 2 Onions, chopped (1 cup, medium
  • 2 cups Red potatoes

• Refrigerated

  • 3 Eggs plus 3 egg whites, whole

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Dairy

  • 3/4 cup (skim milk, fat-free
  • 1/2 cup Cheddar cheese, reduced fat sharp

• Other

  • 3/4 cup Finely chopped 97%-fat-free hickory-smoked ham (about 4 oz

Found on tablespoon.com

Description

Ingredients

• 3/4 cup finely chopped 97%-fat-free hickory-smoked ham (about 4 oz)
• 2 cups chopped red potatoes (3/4 lb)
• 2 medium onions, chopped (1 cup)
• 1/2 medium green bell pepper, chopped (1/2 cup)
• 3/4 cup fat-free (skim) milk
• 3 whole eggs plus 3 egg whites, lightly beaten, or 1 1/4 cups fat-free cholesterol-free egg product (from two 8-oz cartons)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)

Directions

• 1 Heat 10-inch nonstick skillet over high heat. Reduce heat to medium-high. Add ham; cook 2 to 3 minutes, stirring frequently, until lightly browned. Remove ham from skillet; cover to keep warm.
• 2 To same skillet, place potatoes, onions, bell pepper and 1/2 cup of the milk. Heat to boiling. Reduce heat to medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are tender.
• 3 Meanwhile, in small bowl, mix eggs and egg whites, the remaining 1/4 cup milk, the salt and pepper until well blended. Stir ham and egg mixture into potato mixture. Reduce heat to medium-low; cover and cook without stirring for 10 minutes.
• 4 Remove skillet from heat; remove cover (eggs will not appear completely cooked). Sprinkle cheese over top. Let stand 2 to 3 minutes or until egg mixture is set and cheese is melted. Cut into wedges to serve.

Nutrition