Harps Recipes
http://www.harpsfood.com/Recipes/Detail/389/
Mexican Frittata
Spice up breakfast!
Customer Rating:
1 Ratings 1Comments
Yield: 4 servings
Preparation Time: 10 minutes; Cook Time: 12 minutes
Ingredients
| 3 | tablespoons | butter or margarine | |
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| 2 | cups | (8 oz.) frozen ready-to-cook hash brown potatoes with peppers and onions | |
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| 5 | eggs | ||
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| 1/2 | cup | salsa | |
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| 1/4 | teaspoon | salt | |
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| 2 | cups | (8 oz.) Sargento Fancy Shredded Colby-Jack cheese, divided | |
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| Sour cream (optional) | |||
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| Chopped fresh cilantro (optional) | |||
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Directions:
1. Melt butter in 10-inch ovenproof skillet over medium heat. Swirl butter up the sides of the pan to prevent frittata from sticking. Add potatoes to skillet; cook 3 minutes, stirring occasionally.
2. Beat eggs in medium bowl. Stir in salsa and salt. Stir in 1 cup cheese. Reduce heat to medium. Add egg mixture; stir gently to combine. Cover; cook 6 minutes without stirring or until eggs are set around edges. (Center will be wet.)
3. Sprinkle remaining 1 cup cheese evenly over frittata. If skillet is not ovenproof, wrap handle with aluminum foil. Place under preheated broiler 4 to 5 inches from heat source. Broil 2 to 3 minutes or until cheese melted and eggs are set in center. Cut into wedges; serve with sour cream and cilantro.
Lighter options:
-Use vegetable oil or light margarine instead of butter or margari ne.
-Use 1-1/4 cups egg substitute instead of 5 eggs.
-Use Sargento Light Cheese for Tacos or Sargento Light 4 Cheese Mexican Blend.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/389/
Customer Comments
Sharon B Lee's Summit, Mo
“Wow! This Mexican Frittata is so good. A little spicy and so flavorful.”
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