| |
| INGREDIENTS |
| 4 |
potatoes – 1 pound, peeled and cubed
|
| ½ |
onion, sliced |
| 1 tbsp. |
vegetable oil |
| 8 |
eggs, beaten |
| ¾ c. |
cubed Canadian bacon
|
| ½ tsp. |
each salt and pepper |
| ¾ c. |
shredded 2% cheddar cheese |
|
|
|
| RECIPE |
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 5 minutes. Drain and set aside to cool. Meanwhile, preheat oven to 350°F.
- In a cast iron skillet, heat oil over medium heat. Add onions and cook slowly, stirring occasionally until onions are soft.
- Stir in eggs, drained potatoes, ham, salt, and pepper. Cook until eggs are firm on the bottom, about 5 minutes. Top frittata with shredded cheese and place in preheated oven until cheese is melted and eggs are completely firm, about 10 minutes.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1/8 pie
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
190 |
|
| Total Fat |
9 g |
|
| Sodium |
580mg |
|
| Total Carbohydrates |
10 g |
|
| Fiber |
1 g |
|
| Protein |
15 g |
|
|
|
