Tuesday, May 5, 2009
Preheat oven to 425.
In a non-stick skillet with an oven safe handle ( I use my cast iron skillet), heat olive oil over med-hi heat. Add potatoes and cook, covered, until potatoes are tender and golden brown, about 10 min, stirring occasionally.
In medium bowl, beat eggs with 1/4 c salsa, salt and pepper. Stir in cheese, set aside.
Dice tomato and stir into remaining salsa.
Stir egg mixture into potatoes in the skillet and cook over med-hi heat, covered, for 3 minutes or until egg mixture begins to set around edges.
Remove cover and place skillet in oven; bake 4-6 minutes, until frittata is set.
To serve, transfer frittata from skillet to serving platter or cutting board (I never do that part- I just serve straight out of the skillet- real fancy that way) and cut into wedges. Top with salsa/tomato mixture.
Makes 4 main dish servings. Each serving has about 235 calories, 14g protein, 20g carbohydrates, 11g fat (4g sat fat) 327mg cholesterol and 795 mg sodium.
Note: I imagine that it is easy to cut the sodium by not adding the salt. And using 2% cheese would cut back on the fat content, but I did make a note to myself on the recipe NOT to use egg-beaters. I must have tried that and it didn't work.