Southwest Potato Frittata

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • PAM® Original No-Stick Cooking Spray
  • 1
    (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 2 12
    cups frozen O'Brien potatoes with onions and peppers
  • 1
    tablespoon Pure Wesson® Vegetable Oil
  • 1
    (16 ounce) carton Egg Beaters® Original
  • 12
    cup shredded reduced fat colby-monterey jack cheese
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DIRECTIONS

  • 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.
  • 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.
  • Sprinkle with cheese. Cut into 4 wedges to serve.
  • COOK'S TIPS: Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder flavor, if desired.
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