You can serve frittatas for breakfast, brunch, lunch or dinner. Team this terrific frittata with toast, skim milk and your favorite berries.

Green Chile, Egg and Potato Bake

/ fy2 Prep Time: 20 Minutes carb Start to Finish: 1 Hour 30 Minutes choices

Servings: 8

3 cups frozen diced hash brown potatoes (from 2-lb bag), thawed

Vfe cup Green Giant" Niblets" frozen whole kernel corn, thawed

V* cup chopped roasted red bell peppers (from 7-oz jar)

1 can (4.5 oz) Old El Paso" chopped green chiles, undrained

1 Vi cups shredded reduced-fat Colby-Monterey Jack cheese blend (6 oz) 2'/2 cups fat-free egg product or 10 eggs Vz cup reduced-fat cottage cheese Vs teaspoon dried oregano leaves % teaspoon garlic powder

4 medium green onions, chopped (V* cup)

1. Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, layer potatoes, corn, bell peppers, chiles and 1 cup of the shredded cheese.

High Altitude (3500-6500 ft): Cover and bake 30 minutes. Uncover and bake about 35 minutes longer.

Nutrition Information Per Serving:

1 SERVING: Calories 200 (Calories from Fat 45); Total Fat 5g (Saturated Fat 3g: Trans Fat Og); Cholesterol 10mg; Sodium 630mg. Total Carbohydrate 21 g (Dietary Fiber 3g; Sugars 3g); Protein 17g % Dally Value: Vitamin A 25%; Vitamin C 15%; Calcium 20%; Iron 10% Exchanges: 1 Starch, V4 Other Carbohydrate, 2 Very Lean Meat, Vi Fat

2. In medium bowl, beat egg product, cottage cheese, oregano and garlic powder with wire whisk until well blended. Slowly pour over potato mixture. Sprinkle with onions and remaining V& cup shredded cheese.

3. Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before cutting.

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