Southwest Potato Frittata Food

SOUTHWEST POTATO FRITTATA

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.
• Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.
• Sprinkle with cheese. Cut into 4 wedges to serve.
• COOK'S TIPS: Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder flavor, if desired.

SOUTHWESTERN FRITTATA

Steps:

• Heat frying pan with oil.
• Saute onions, potatoes and peppers until tender.
• Add eggs and seasoning.
• Cook on low heat, tilting pan and lifting potatoes to distribute.
• Cook until set.
• Remove from burner.
• Spring with cheddar chees and cover for a few minutes to melt cheese.

ROSEMARY POTATO FRITTATA

Steps:

• Heat oven to 450 degrees F.
• Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.

SOUTHWESTERN FRITTATA

Steps:

• Coat a large (oven usable) skillet with no-stick spray.
• Add the butter and melt over medium heat.
• Add the onions and red peppers; cook, stirring, for 3 minutes.
• Add the corn and jalapeño peppers; cook, stirring, for 3 minutes.
• In a small bowl, lightly beat together the eggs, egg whites, cilantro, salt and black pepper.
• Add to the pan and swirl to evenly distribute the mixture.
• Cook for 5 minutes, gently lifting the egg mixture from the sides of the pan with a spatula as it becomes set.
• Cook until the eggs are set on the bottom but still moist on the top.
• Remove from the heat.
• Broil for 1 minute, or until the top is golden.
• Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
• Cut into wedges to serve.

SOUTHWESTERN FRITTATA

Steps:

• Lightly spray a 9x13-inch baking dish.
• Mix the onion, garlic and cheeses.
• Mix the chilies and chopped tomatoes.
• Cut or tear the tortillas into 1 inch strips.
• Spread 1/3 of the chili and tomato mixture in the bottom of the pan.
• Top with 1/3 of the tortilla strips.
• Cover with 1/3 of the cheese mixture.
• Repeat layers until all ingredients are used.
• Beat eggs and milk together with the Cumin, Salt and Pepper.
• Pour the egg mixture over the the layers.
• Sprinkle with the paprika.
• Cover with foil and refrigerate overnight.
• Next morning, preheat oven to 350 degree.
• Remove foil and bake for 45 minutes.

SOUTHWESTERN FRITTATA

Steps:

• In a small bowl, whisk the eggs, milk, salt, mustard, pepper and cayenne; set aside., In a large skillet over medium heat, cook the onion, green pepper and garlic in oil until tender. Add tomato and olives; heat through. , Pour egg mixture over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Cut into four wedges.