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Serves: 4
4 WEDGES PREP: 10 MIN COOK: 25 MIN
2 cups refrigerated frozen shredded hash brown potatoes
1 (11-ounce) can whole kernel corn with red and green peppers, drained
1 teaspoon onion salt
4 eggs
1/4 cup milk
1 1/2 teaspoons chopped fresh or 1/2 dried marjoram leaves
1/2 teaspoon hot pepper sauce
1/3 cup shredded cheddar cheese
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1. Mix potatoes, corn and onion salt in medium bowl. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.
2. While potato mixture is cooking, beat eggs, milk, marjoram and pepper sauce in medium bowl with fork or wire whisk until well blended. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened through out but still moist.
3. Sprinkle with cheese. Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.
1 WEDGE: Calories 410 (Calories from Fat 180); Fat 20g (Saturated 7g); Cholesterol 225mg; Sodium 1020mg; Carbohydrate 43g (Dietary fiber 4g); Protein 14g * % Daily Value: Vitamin A 12% Vitamin C 14%; Calcium 10%; Iron 8% * Exchanges:3 Starch, 1 Medium-Fat Meat, 2 Fat * Carbohydrate Choices:3
Together Time
Make it fun! Dusting strawberries with powdered sugar looks like a sprinkling of snow on a mountaintop. Dunking carrots into dip is like diving into a creamy pool. Let imaginations soar while bodies get the proper nourishment.
From "Betty Crocker easy family dinners: Simple Recipes and Fun Ideas to Turn Mealtime into Quality Time.-1st Edition" Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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