DENVER EGGS FRITTATA |
Course : Cheeses
Serves: 4 |
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Ingredients:
2 tablespoons vegetable oil |
1/2 medium green bell pepper cut into 1 inch strips |
1/2 medium red bell pepper cut into 1 inch strips |
1 medium onion sliced |
8 large eggs |
1/2 teaspoon salt |
1 can shoestring potatoes (1 1/2 ounces) |
1/2 cup shredded cheddar cheese |
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Preparation / Directions:
Heat oil in 12 inch nonstick skillet over medium-high heat. Cook bell
peppers and onion in oil about 5 minutes, stirring occasionally, until
tender. Spread vegetables evenly in skillet.
Beat eggs and salt. Pour over vegetables; reduce heat to low. Cover and
cook 7 to 9 minutes or until eggs are set; remove from heat. Sprinkle with
potatoes and cheese. Cover and let stand about 2 minutes or until cheese
is melted. Cut into wedges.
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Nutritional Information:
248 Calories (kcal); 20g Total Fat; (74% calories from fat); 14g Protein; 1g Carbohydrate; 389mg Cholesterol; 465mg Sodium |
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