Revamped Tex-Mex Frittata

Recipe

Breakfast
Revamped Tex-Mex Frittata

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User Rating

2.5 out of 5 stars
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4 ratings

Recipe Data

6
Servings

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    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

    1. 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.
    2. Whisk together egg substitute, water, oregano, salt and pepper. Pour over potato mixture. Sprinkle with cheese.
    3. 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%