Ham and Potato Frittata

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 25%
  • Fat: 3.5g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.8g
  • Carbohydrate: 9.4g
  • Fiber: 0.6g
  • Cholesterol: 22mg
  • Iron: 0.0mg
  • Sodium: 550mg
  • Calcium: 0.0mg

Ingredients

  • Butter-flavored vegetable cooking spray
  • 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

Preparation

  1. 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.
  2. 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.
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