Southwest Potato Frittata

Tomatoes, potatoes and cheese make this stove-top frittata a standout

• Ready In: 30 mins
• Serves: 4

Ingredients

•  PAM® Original No-Stick Cooking Spray
• 1 (10 ounce) can  Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
• 2 1⁄2 cups  frozen  O'Brien potatoes with onions and peppers
• 1  tablespoon  Pure Wesson® Vegetable Oil
• 1 (16 ounce) carton  Egg Beaters® Original
• 1⁄2 cup  shredded reduced fat colby-monterey jack cheese

Directions

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.
2. Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.
3. Sprinkle with cheese. Cut into 4 wedges to serve.
4. COOK'S TIPS: Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder flavor, if desired.