3/4 cup finely chopped reduced-fat, low-salt cooked ham
1/3 cup finely chopped sweet red pepper (about 1/2 small pepper)
2 cups frozen country-style hash brown potatoes
1/2 cup sliced green onions (about 2 large)
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 (8-ounce) carton fat-free egg substitute
1/3 cup (1.3 ounces) shredded reduced-fat sharp Cheddar cheese
How to Make It
Coat a 10-inch nonstick ovenproof skillet with cooking spray; place over medium-high heat until hot. Add ham and red pepper; cook, stirring constantly, 3 minutes. Add potatoes and next 3 ingredients; cook, stirring constantly, 4 to 5 minutes or until vegetables are tender.
Reduce heat to medium-low. Add egg substitute; stir gently. Cook 2 to 3 minutes or until nearly set. Place skillet in oven, and bake at 450° for 3 to 4 minutes or until set. Sprinkle with cheese while frittata is hot.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook
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