Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Four eggs and four egg whites go into this frittata, which makes for a satisfying, quick supper. Potatoes, Canadian bacon, and smoked cheese make this version particularly hearty.

Patsy Jamieson
Recipe by Cooking Light May 2002

Gallery

Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat. Add potatoes, onion, and bacon; saute 8 minutes or until potatoes are golden brown. Remove from pan. Wipe pan clean with paper towels; recoat with cooking spray. Combine salt, hot sauce, pepper, eggs, and egg whites in a medium bowl, stirring with a whisk. Stir in potato mixture, cheese, and chopped green onions.

  • Heat pan over medium heat. Pour in egg mixture. Reduce heat to medium-low; cook 3 minutes or until bottom is lightly browned, lifting edges and tilting skillet as eggs cook to allow uncooked portion to flow underneath cooked portion.

  • Wrap handle of pan with foil. Broil 2 minutes or until top is lightly browned and set. Garnish with green onion strips, if desired.

Nutrition Facts

202 calories; calories from fat 37%; fat 8.2g; saturated fat 3.3g; mono fat 2.9g; poly fat 0.9g; protein 15.5g; carbohydrates 16.1g; fiber 1.9g; cholesterol 227mg; iron 1.8mg; sodium 582mg; calcium 93mg.
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