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Potato & Pepper Frittata
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This is a classic combo of potatoes, bell pepper and reduced-fat cheddar chesse, but you could easily substitue other vegetables, such as zucchini or broccoli and other cheeses, such as reduced-fat feta or Monterey Jack. For a browned topping, pop the frittata under a hot broiler for 2-3 minutes.

15 minutes

12 minutes

4

Ingredients
1 tbsp. canola oil
2 cups from 32 oz. bag frozen has brown potatoes
1 bunch scallions, thinly sliced
1 red bell pepper seeded & chopped
3/4 tsp. salt
1/4 cup chopped flat-leaf parsley
1 16 oz. container fat-free egg substitute
1/2 cup shredded reduced-fat cheddar cheese
1 tbsp. grated Parmesan cheese
1/4 tsp. freshly gound pepper

Directions
1. Heat the oil in a medium nonstick skillet over medium heat. Add the hash brown potatoes, scallions, bell pepper and salt cook, stirring frequently, until the vegetables are tender & golden 8-10 minutes. Stir in the parsley.
2. While the veggies are cooking, spray a large nonstick skillet with nonstick spray and set over medium heat. Add the egg substitute and cook until set 7-8 minutes, lifting the edges often with a spatula to let the uncooked egg flow underneath.
3. Spoon the potato mixture over the frittata then sprinkle with the cheddar, Parmesan, and ground pepper. Cover and cook until the cheeses melt about 3 minutes.

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