Potato Pepperoni Frittata

2 Servings

prep. time 5 min.

cook time 10 min.

Print Version

Nutrients per Serving

Calories

331

Fat

17 g

Saturated Fat

5.5 g

Trans Fat

0 g

Sodium

429 mg

Carbohydrate

26 g

Fibre

3 g

Sugars

3 g

Protein

21 g

Ingredients

eggs

1/4 cup

50 mL

water

1 cup

250 mL

frozen hash brown potatoes

1/4 cup

50 mL

chopped onion

1/4 cup

50 mL

chopped sweet green pepper

thin slices pepperoni

small tomato, seeded and chopped

2 tbsp

25 mL

shredded part skim mozzarella cheese

Method

Preheat broiler.
Whisk eggs, water and pepper. Set aside.
Spray 10-inch (25 cm) ovenproof non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add potatoes, onion and green pepper; cook, stirring frequently, until tender.
Pour egg mixture over potato mixture. As eggs set around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Arrange pepperoni slices over frittata. Place skillet under preheated broiler for 2 minutes. Sprinkle tomato and cheese over frittata. Broil for 1 or 2 minutes to melt cheese. Loosen frittata around edge of skillet, then slide onto plate. Cut into wedges.

Notes

Instead of broiling, cover skillet with a lid and cook for a few minutes longer on the stovetop.

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