Potato and Pork Frittata

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Potato and Pork Frittata."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/potato-and-pork-frittata-recipe.htm>  02 December 2008.

Potato and Pork Frittata Photo
Potato and Pork Frittata
Prep and Cook Time: 30 minutes
Yield: Makes 4 servings
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Frozen fat free hash brown potatoes are a quick and easy source of complex carbohydrates without added fat. To eliminate 106 milligrams of cholesterol in this frittata, replace the whole eggs and egg whites with 1 cup of cholesterol free egg substitute.
Ingredients:
12
ounces (about 3 cups) frozen hash brown potatoes

1
teaspoon Cajun seasoning

4
egg whites

2
eggs

1/4
cup low-fat (1%) milk

1
teaspoon dry mustard

1/4
teaspoon black pepper

10
ounces (about 3 cups) frozen stir-fry vegetable blend

1/3
cup water

3/4
cup chopped cooked lean pork

1/2
cup (2 ounces) shredded Cheddar cheese



Preparation:
1.
Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray. Spread potatoes on baking sheet; sprinkle with Cajun seasoning. Bake 15 minutes or until hot. Remove from oven. Reduce oven temperature to 350°F.

2.
Beat egg whites, eggs, milk, mustard and pepper in small bowl. Place vegetables and water in medium ovenproof nonstick skillet. Cook over medium heat 5 minutes or until vegetables are crisp-tender; drain.

3.
Add pork and potatoes to vegetables in skillet; stir lightly. Add egg mixture. Sprinkle with cheese. Cook over medium-low heat 5 minutes. Place skillet in 350°F oven and bake 5 minutes or until egg mixture is set and cheese is melted.



Nutritional Information:
Serving Size: 1 wedge (1/4 of total recipe)
Sodium 258 mg
Protein 22 g
Fiber 2 g
Carbohydrate 20 g
Cholesterol 145 mg
Saturated Fat 5 g
Total Fat 11 g
Calories from Fat 37 %
Calories 268
Dietary Exchange:
Fat 1
Meat 2
Starch 1-1/2


This recipe appears in: Eggs & Omelets