Reid's Favorite Green Chili & Potato Frittata |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My husband and I are addicted to fresh green chilis...especially when they are in season. We eat them with everything and are always searching for ways to build new recipes. This was a surprise breakfast one morning that was made a few more times until I got it just right. The recipe is very healthy - low cal, low fat, some fiber....but you can make it with full-fat ingredients if desired. Ingredients:
1 large yukon gold potato, sliced thinly |
4 slices canadian bacon, sliced into thin strips |
3 new mexico green chilies, roasted, peeled, seeded, and sliced into thin strips |
2 scallions, diced |
1 cup egg substitute |
1/4 cup shredded cheddar cheese, 2 |
2 tablespoons cream cheese, plain, fat free |
2 tablespoons parmiggiano cheese, fresh strips |
salt |
pepper |
cooking spray |
Directions:
1. Heat skillet over medium high heat, spray on cooking spray, and layer Potatoes. Season with Salt and Pepper. Cook until they start to brown. DO NOT BURN!
2. Lower the Heat to Medium.
3. Add the scallions, green chilis, canadian bacon, and parmiggiano cheese (use a potato peeler to make thin strips). Add a bit more salt and pepper to season to your taste. Cook for about 2-3 minutes.
4. Add the canadian bacon.
5. Drop the Cream Cheese in randomly across the pan by teaspoon full. Toss the mixture to incorporate all ingredients.
6. Add Egg Substitute and Cheddar Cheese. Lower Heat to Medium Low. Cook for about 3-4 minutes while the egg begins to set on the bottom. Place the Pan in a 375 degree oven for about 10 more minutes until egg is fully set.
7. Remove from the oven and serve.
8. I would recommend serving with a cheddar cheese sauce, but we are trying to keep it healthy these days. Also, I'd love to try it with butter (instead of the non-stick cooking spray), real eggs, and full fat cheeses.
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