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    Southwestern Frittata View Edit

    Servings: Not specified

    Directions

    Preheat broiler. Pour tomatoes into large collander and spread them into thin layer to ensure they drain well. Meanwhile, combine Egg Beaters, cheese, cumin and black pepper in medium bowl; set aside. Spray 10-inch oven-safe nonstick skillet with cooking spray. Heat over medium heat; when hot add potatoes. Cook 3 to 5 minutes or until potatoes begin to soften. Add corn and drained tomatoes; cook 2 to 3 minutes more or until liquid is evaporated. Add Egg Beaters mixture to skillet; cook 2 to 3 minutes or until edges begin to set. Gently pull edges back while tilting pan allowing Egg Beaters mixture to run beneath. Repeat this step twice. Cook 5 minutes or just until center begins to set. Place under broiler 2 to 3 minutes or until frittata is lightly browned and puffs slightly. Cut into 6 pieces. Top each with equal amounts of sour cream and cilantro. Serve immediately.

    Ingredients
    • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, well drained
    • 1 carton (15 oz each) Egg Beaters® with Yolk
    • 2/3 cup shredded reduced fat Mexican cheese blend
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground black pepper
    • PAM® Original No-Stick Cooking Spray
    • 1/2 cup frozen hash brown potatoes, Southern style
    • 3/4 cup frozen whole kernel corn
    • 1/3 cup light sour cream
    • 4 teaspoons chopped fresh cilantro

    Parsed from recipe text (no separate ingredient records).
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