Red Pepper Frittata
Prep Time
20mins
Time to Table
25mins
Servings
4
Ingredients
- 1 1/4 cups refrigerated egg product
- 1/2 cup Daisy Cottage Cheese
- 1 teaspoon dried Italian spices
- 1/8 teaspoon black pepper
- 1 1/2 teaspoon canola oil
- 1 cup shredded baking potato
- 1/2 cup chopped green onions
- 2 garlic cloves, finely chopped
- 1/2 cup diced red bell pepper
- 2 tablespoons finely shredded Parmesan cheese
Ingredients
- 1 1/4 cups refrigerated egg product
- 1/2 cup Daisy Cottage Cheese
- 1 teaspoon dried Italian spices
- 1/8 teaspoon black pepper
- 1 1/2 teaspoon canola oil
- 1 cup shredded baking potato
- 1/2 cup chopped green onions
- 2 garlic cloves, finely chopped
- 1/2 cup diced red bell pepper
- 2 tablespoons finely shredded Parmesan cheese
Directions
- In a medium bowl, whisk together the egg product, cottage cheese, Italian seasoning, and pepper.
- Heat the oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and cook, stirring for 3 minutes; add the green onions, and garlic. Cook and stir about 1 minute longer until the potato is tender. Pour the egg mixture into a skillet. Reduce the heat to medium-low. Cook the eggs for 2 to 3 minutes lifting the eggs with a spatula to allow the uncooked egg to flow underneath.
- Spread the egg mixture evenly in the pan and sprinkle the diced bell peppers over the partially-cooked eggs. Cover; cook for 7 to 8 minutes or until the egg mixture is set but the top is slightly moist.
- Top with the Parmesan cheese; cover and cook for 1 to 2 minutes until the cheese is melted.
- Cut the frittata into quarters and serve.
- Calories:128
- Cholesterol:5
- Dietary Fiber:1
- Protein:13
- Protein:14
- Sat Fat:1
- Sodium:276
- Sodium:279
- Sugars:3
- Total Carbohydrate:11
- Total Fat:4
