low-fat southwestern frittata
A frittata is a type of Italian omelette, either simple or enriched with additional ingredients, such as meats, cheeses, and vegetables. However, whereas an omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then to finish, grilled and served open-faced. This one has a great Southwestern flavor, but with less fat than a traditional frittata.
Servings: 6
INGREDIENTS
2 teaspoons canola oil
1 1/2 cups frozen O’Brien style potatoes (pre-cooked potato cubes with peppers/onions)
1 1/2 cups fully cooked lean ham (cut into 1/2 inch cubes)
8 egg whites
2 whole eggs
1/2 cup onion (diced)
1/2 cup shredded fontina or jack cheese(divided)
1/2 cup fat-free milk
1 teaspoon fresh oregano or 1/4 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup julienned roasted red pepper
3/4 cup salsa
1/4 cup chopped fresh cilantro
DIRECTIONS
- Heat canola oil in a large ovenproof skillet, add the potatoes, cook until golden. Add the onions and ham and let cook for 2-3 additional minutes until onions are translucent and ham is heated through. Sprinkle red pepper strips all over the top of the skillet.
- In a separate bowl, whisk the egg whites, eggs, milk, 1/4 cup cheese, salt, pepper and oregano. Pour egg mixture on top of the potatoes.
- Cover and cook on low heat for 8-12 minute or until almost set in the middle. Uncover, broil for 3-5 minutes in the oven until the top is golden. Remove from broiler and top with remaining cheese. Let stand until cheese has melted.
- Cut into wedges. Top with salsa and cilantro and serve. (If desired, you can heat the salsa, or serve at room temperature.)
This is also delicious with soy chorizo for a really authentic Mexican flavored dish and keeps the recipe low fat!
