Potato and Pork Frittata
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.
Prep and Cook Time 30 minutes
Makes 4 servings
|12||ounces (about 3 cups) frozen hash brown potatoes|
|1||teaspoon Cajun seasoning|
|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|
|3/4||cup chopped cooked lean pork|
|1/2||cup (2 ounces) shredded Cheddar cheese|
- 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.
- 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.
- 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.
|Serving Size:||1 wedge (1/4 of total recipe)|
|Saturated Fat||5 g|
|Total Fat||11 g|
|Calories from Fat||37 %|
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