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