Salsa Frittata

Prep time: 15min
Total time: 37min
Serves 4
2 tbsp
olive oil
30 mL
3
yellow flesh potatoes, peeled and diced (approx. 2 cups/500 mL)
0
1/4 tsp
each salt and pepper, divided
1 mL
4
eggs
0
1/2 cup
medium chunky salsa, plus more for garnish
125 mL
1/4 cup
thinly sliced green onions, divided
60 mL
1/4 cup
tex-mex finely shredded cheeses
60 mL
1/4 cup
sour cream
60 mL
ΒΌ of the recipe
calories
270
fat
15 g
saturated fat
4 g
carbs
22 g
protein
11 g
cholestrol
195 mg
fibre
2 g
sodium
490 mg

Directions

  1. Preheat oven to broil. Heat oil in a medium ovensafe skillet over medium heat. Add potatoes and stir occasionally until lightly browned, about 8 to 10 min. Season with half the salt and pepper, cover and cook until potatoes are cooked through, about 5 to 7 min.

  2. Meanwhile, in a bowl, beat eggs with salsa, 3 tbsp (45 mL) green onions and remaining salt and pepper.

  3. Pour egg mixture over potatoes, coating evenly. Sprinkle cheese overtop, place skillet on middle rack of oven and broil until eggs are set and cheese is melted, about 2 to 3 minutes. Remove from oven and cool 2 min. to firm up. Cut into 4 wedges and garnish each with remaining salsa, green onions and the sour cream.