Hash Brown Frittata

Serves: 4
Total Calories: 67


2 cups refrigerated frozen shredded hash brown potatoes (from 1-pound 4-ounce bag)
1 (11-ounce) can corn with red and green peppers, drained
1 teaspoon onion salt
1 cup fat-free cholesterol-free egg product
1/4 cup fat-free (skim) milk
1/2 teaspoon dried marjoram leaves
1/2 teaspoon red hot pepper sauce
1/3 cup shredded reduced-fat Cheddar cheese


1. Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray heat over medium heat. Pack potato mixture family 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, mix egg product, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As egg 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 throughout 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. Serve immediately.

1 Serving

Calories 220 (Calories from Fat 20)
Fat 2g (Saturated 1g)
Cholesterol 5mg
Sodium 720mg
Carbohydrate 43g (Dietary Fiber 5g)
Protein 12g

% DAILY VALUE: Vitamin A 6% Vitamin C 18% Calcium 10% Iron 12%


From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 67
Calories from Fat: 33

This Hash Brown Frittata recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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