Italian Frittata
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
whole |
eggs |
|
1/4 |
teaspoon |
seasoned salt |
|
1/8 |
teaspoon |
seasoned pepper |
|
1 |
tablespoon |
evaporated skim milk |
|
3 |
slices |
bacon -- reduced sodium -- diced |
|
1 |
tablespoon |
olive oil |
|
1 |
cup |
Potatoes O'Brien |
|
1 |
small |
roasted red pepper -- diced |
|
1 |
tablespoon |
no salt added tomato paste |
|
2 |
teaspoons |
Italian seasoning |
|
1/2 |
cup |
Italian Five Cheese |
| Mix eggs, salt, pepper, and milk together. Set aside. Add oil to large frying pan and heat to medium. Add bacon and potatoes to frying pan and spread evenly. Cover and cook for 5 minutes or until potatoes and bacon start to brown. Remove cover and turn bacon and tomatoes. Cook for a couple of minutes. Add tomato sauce and mix well. Cook for a minute or until fragrant. Por egg mixture over potato mixture. Spread evenly. Gently push eggs until soft billows start to form. Sprinkle Italian seasoning and cheese over egg mixture. Cover and cook for 3 to 5 minutes or until eggs have firmed up. Makes 4 servings. |
| Per Serving: 285 Calories; 18g Fat (56.8% calories from fat); 18g Protein; 13g Carbohydrate; 2g Dietary Fiber; 240mg Cholesterol; 458mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. |