Southwest potato frittata
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Southwest potato frittata
  Southwest    Potato    Vegetarian  
Last updated 6/12/2012 1:23:49 AM. Recipe ID 57090. Report a problem with this recipe.
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      Title: Southwest potato frittata
 Categories: Main dish, Vegetarian, Ovo-lacto
      Yield: 4 Servings
    2/3 lb (2 medium) potatoes
           -- cut into 1/4-inch slices
      1 cn Whole kernel corn, drained
           -- (8 3/4 ounces)
      1 cn Diced mild green chiles
           -- (4 ounces)
      1 cn Sliced ripe olives; drained
           -- (2 1/4 ounce can)
      1    Jar sliced pimientos
           -- (2 ounces), drained
      3    Green onions; sliced
      2 tb Chopped cilantro or parsley
      8    Eggs; OR...
      2 c  -Egg substitute
      2 tb Water
           Pepper, to taste
    1/3 c  Grated Parmesan cheese
  Heat broiler.  Place potatoes in shallow 1 1/2- to 2-quart microwave-
  safe dish.  Cover with plastic wrap, venting one corner. Microwave on
  HIGH 5 minutes.  Coat 10-inch nonstick skillet with vegetable cooking
  spray; add potatoes and cook over medium heat, turning occasionally,
  until golden, about 5 minutes. Meanwhile, in medium bowl mix
  remaining ingredients except pepper and cheese; season with pepper.
  Pour mixture over potatoes. Cover; cook over medium heat until eggs
  are almost set, about 10 minutes. Remove cover.  Sprinkle with
  cheese. Wrap skillet handle in double thickness of aluminum foil.
  Place skillet 4 to 5 inches from heat source. Watching closely, broil
  1 to 3 minutes to finish cooking eggs and melt cheese. Cut into
  wedges to serve.
  NOTE:  Microwave cooking times are based on a 700-watt microwave.
  Adjust cooking times to your own oven.
  Menu:  Orange and Onion Salad; Warm Corn Tortillas; Strawberries
  Nutritional Information Per Serving:  310 calories; 17 g fat; 435 mg
  cholesterol; 850 mg sodium; 24 g carbohydrate; 3 g fiber; 20 g

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Recipe ID 57090 (Apr 03, 2005)

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