Potato and Pork Frittata
from the Favorite Brand Name: One-Dish Recipes and Secrects of Slow Cooking
12 ounces (about 3 cups) frozen hash brown potatoes
1 teaspoon Cajun seasoning
4 egg whites*
2 whole eggs
1/4 cup low-fat milk
1 teaspoon dry mustard
1/4 teaspoon black pepper
10 ounces (about 3 cups) frozen stir-fry vegetable blend
1/3 cup water
3/4 cup chopped cooked lean pork
1/2 cup (2 ounces) shredded Cheddar cheese
* Two whole eggs may be substituted for the four egg whites, if desired.
1. Preheat oven to 400 F. Spray baking sheet with nonstick cooking spray. Spread potatoes on baking sheet; spinkle with Cajun seasoning. Bake 15 minutes or until hot. Remove from oven.
Reduce oven temperature to 350 F.
2. Beat egg whites, eggs, milk, mustard and pepper in small bowl. Place vegetables and water in medium ovenproof nonstick skillet. Cook over medium heat 5 minutes or until vegetables are crisp-tender; drain.
3. Add pork and potatoes to vegetables in skillet; stir lightly. Add egg mixture. Sprinkle with cheese. Cook over medium-low heat 5 minutes. Place skillet in 350 F oven and bake 5 minutes or until egg mixture is set and cheese is melted.
Makes 4 servings
Prep and cook time: 30 minutes
Note from Cassie: If you do not have an ovenproof skillet (as we do not) it worked well to follow recipe until adding the eggs. Before adding eggs to vegetables; pour the vegetables, pork and potoatoes into a casserole dish, then add eggs and cheese. Bake about 5-10 minutes until egg mixture is set and cheese is melted.
Other modifications we made: Used mixed vegetables rather than stir-fry (just what we had on hand). We also thought it would taste good with some bread crumbs on top to add a bit of crunch.