Low-fat Southwestern Frittata

Low-fat Southwestern Frittata

(6 servings)    Printable Version
  • 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
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!

Mr Breakfast would like to thank MichiganDan for this recipe.

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