Breads

Potato Frittata

hennys ainu rofiq
January 13, 2014
6

For a crowd-pleasing brunch, serve this Pace® Picante Sauce-topped frittata made with hash-browns, mushroom, green onion, basil, eggs and cheese.

8
What You'll Need
1/4 cup butter
4 cups frozen hash-brown potatoes
1 1/2 cups sliced mushrooms
2 green onions, chopped (about 1/4 cup)
1 teaspoon dried basil leaves or 1 tablespoon chopped fresh basil leaves
8 eggs, beaten
1 cup Pace® Picante Sauce
4 ounces shredded Cheddar cheese (about 1 cup)
How to Make It 1 Heat the oven to 350°F. 2 Heat the butter in a 12-inch oven-safe skillet over medium-high heat. Add the potatoes, mushrooms, onions and basil. Cover and cook for 10 minutes or until the potatoes are tender. 3 Stir the the eggs in the skillet. Bake for 20 minutes or until a knife inserted near the center comes out clean. 4 Top with the picante sauce and cheese. Bake for 5 minutes or until the cheese is melted. Cut the frittata into 6 wedges.
Nutritions

Calories
248

Sodium
900mg
37% DV

Fat
13g
20% DV

Protein
21g
43% DV

Carbs
15g
5% DV

Fiber
3g
14% DV
Low-CalorieFallChickenBakedBreakfastEuropean