Recipe
Breakfast
Revamped Tex-Mex Frittata
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee canola oil | ||
| 1 (32 oz) pkg Hy-Vee O'Brien potatoes | ||
| 1 ½ c. Hy-Vee egg substitute | ||
| ¼ c. water | ||
| 1 tsp. Hy-Vee oregano | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| ½ c. shredded Hy-Vee Colby Jack cheese | ||
| 1 c. Hy-Vee Select black bean and corn salsa |
Directions
- Heat oil in a large skillet over medium heat. Add frozen potatoes, arrange in a single layer and cook for 5 minutes. Stir well and cook, without stirring, for an additional 5 minutes. Transfer to an 8-inch square baking dish sprayed with non-stick cooking spray.
- Whisk together egg substitute, water, oregano, salt and pepper. Pour over potato mixture. Sprinkle with cheese.
- Bake uncovered at 350 degrees for 45 minutes or until edges are golden. Allow to stand for 5 minutes before topping with salsa.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 560mg
- Total Carbohydrates: 27g
- Protein: 11g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 20%
0%
Iron 6%
0%
Calcium 10%