South of the Border Frittata
Ingredients
- 8 large eggs
- 1/3 cup low fat milk
- 3 small Mission flour tortillas, chopped into
- 1-inch squares
- 1 teaspoon ground chipotle pepper
- 2 teaspoons olive oil
- 5 brown and serve low fat fully cooked sausage links (50% less fat), diced
- 2 cups potato (1 medium), peeled and diced
- 1 cup sweet onion (1 medium), diced
- 1/2 cup green or red pepper, diced
- 1/2 cup Mission salsa
- 1 cup shredded reduced fat cheddar cheese
Preparation
- Preheat oven to 425°F. In large bowl, whisk together eggs, milk, chopped tortilla squares and chipotle pepper. Let stand for 10 to 15 minutes.
- Heat oil in 12-inch heavy, oven safe non-stick skillet over medium high heat. Add diced sausage, potatoes, onions and peppers. Sauté mixture until tender, about 8 minutes. Season with salt and pepper to taste.
- Spray skillet with vegetable cooking spray. Pour egg mixture into skillet; stir to cover potatoes, vegetables and sausage. Transfer skillet to oven and bake until the frittata is set (the eggs should be just firm and starting to puff up), 10 to 15 minutes. Remove skillet from oven, spread salsa evenly on top, and then sprinkle with cheese. Preheat broiler, return frittata to the top rack, about 6 inches from the heat, and cook until cheese is melted, about 1 minute.
- Allow frittata to sit for about 3 to 5 minutes to firm up. Run a spatula along sides and bottom to loosen. Slide to a cutting board or large flat plate. Cut into 8 wedges, sprinkle with sliced green onions. Serve warm or at room temperature.
Serves
Serves 5
Notes, Tips & Suggestions
Total: $8.73 /
Cost per serving: $1.75
