Southwest Potato Frittata


At a Glance

  • Potato Type: Russet
  • Prep Method: null
  • Cuisine: American
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

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2/3 pound (2 medium) potatoes, cut into 1/4-inch slices

1 can (8 ¾ ounces) whole kernel corn, drained

1 can (4 ounces) diced mild green chiles

1 can (2 ounces) sliced pimientos, drained

3 green onions, sliced

2 tablespoons chopped cilantro or parsley

8 eggs or 2 cups egg substitute

2 teaspoons water


1/3 cup grated Parmesan cheese


Heat broiler. Place potatoes in shallow 1 ½ to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes. Coat 10-inch nonstick skillet with vegetable cooking spray; add potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes. Meanwhile, in medium bowl mix remaining ingredients except pepper and cheese; season with pepper. Pour mixture over potatoes. Cover; cook over medium heat until eggs are almost set, about 10 minutes. Remove cover. Sprinkle with cheese. Wrap skillet handle in double thickness aluminum foil. Place skillet 4 to 5 inches from heat source. Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt cheese. Cut into wedges to serve.

Calories: 307 Fat: 14g Cholesterol: 431mg Sodium: 658mg Fiber: 5g Protein: 19g

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