Lightened up loaded potato and cheese frittata
You can never have too many morn meal recipes, so give Lightened up loaded potato and cheese frittatan a try. One serving contains 132 calories, 11g of protein, and 3g of fat. This recipe serves 10 and costs $1.96 per serving. Several people made this recipe, and 6055 would say it hit the spot. This recipe from Roxanas Home Baking requires cherry tomatoes, diced ham, salt, and garlic. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 2 hours. Overall, this recipe earns an outstanding spoonacular score of 80%. If you like this recipe, you might also like recipes such as Lightened Loaded Potato Soup, Lightened Up Fully Loaded Baked Potato Salad #SundaySupper, and Loaded Baked Potato Frittata.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 85 minutes
Ingredients:
cherry tomatoes
1 cup lean fully cooked ham, small diced
4 egg whites
1 1/2 cups fat free milk
2-3 cloves of garlic, finely chopped
1 teaspoons olive oil
1 onion, finely sliced
pepper
20 oz shredded potatoes, rinsed and well drained
4 oz reduced fat Dubliner cheese, shredded
salt
2 whole eggs
Equipment:
frying pan
oven
bowl
Cooking instruction summary:
Heat the oven to 350F. Grease a 10" cast iron skillet. Coat the bottom of a thick-bottom sauté pan with olive oil. Heat the pan on medium heat. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and cook for 5 minutes, stirring occasionally, or until the onion is softened and translucent. Remove from the heat and let cool. In a large bowl add the shredded potatoes, chopped garlic, shredded cheese, diced ham and milk. Stir to combine. In a small bowl lightly beat the whole eggs with the egg whites. Add the egg mixture to the potatoes. Stir in the cooked onions as well. Season with salt and pepper. Spoon the mixture into the prepared skillet and top with cherry tomatoes, if using. Bake in preheated oven for 1 hour and 15-20 minutes. Remove the skillet from the oven and cool for few minutes before slicing the frittata. Optional, you can top each frittata slice with a dollop of sour cream and chopped chives.
Step by step:
1. Heat the oven to 350F. Grease a 10" cast iron skillet. Coat the bottom of a thick-bottom sauté pan with olive oil.
2. Heat the pan on medium heat.
3. Add the onion slices and stir to coat the onions with the oil.
4. Spread the onions out evenly over the pan and cook for 5 minutes, stirring occasionally, or until the onion is softened and translucent.
5. Remove from the heat and let cool. In a large bowl add the shredded potatoes, chopped garlic, shredded cheese, diced ham and milk. Stir to combine. In a small bowl lightly beat the whole eggs with the egg whites.
6. Add the egg mixture to the potatoes. Stir in the cooked onions as well. Season with salt and pepper. Spoon the mixture into the prepared skillet and top with cherry tomatoes, if using.
7. Bake in preheated oven for 1 hour and 15-20 minutes.
8. Remove the skillet from the oven and cool for few minutes before slicing the frittata. Optional, you can top each frittata slice with a dollop of sour cream and chopped chives.
Nutrition Information:
covered percent of daily need
