Another easy to make recipe!
2 tsp olive oil
1 cup frozen hash-brown potatoes
1/2 cup chopped onion
1/2 cup red bell pepper
1 tsp dried oregano
1/8 tsp salt
1/4 tsp black pepper
3 large eggs
4 egg whites
1 1/2 cups crumbled fat-free feta cheese
Heat the olive oil in a large non-ctick skillet over medium-high heat. Add the potatoes, onions, bell pepper, oregano, salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 6 minutes.
Meanwhile, lightly beat the eggs and egg whites in a medium bowl. Reduce the heat under the skillet to medium; add the eggs and cook until almost set, lifting the edges frequently with a spatula to let the uncooked egg flow underneath, about 3 minutes.
Sprinkle the feta cheese over the frittata. Cover the skillet; reduce the heat to low and cook until the cheese melts slightly, about 3 minutes more. Cut into 4 wedges.
Nutrition information for 1 serving
Calories: 154
Protein: 16g
Fat: 6g
Carbohydrates: 9g
Fiber: 1g
Sodium: 691mg
For a southwestern flare take out the oregano and add 1/2 cup fresh chopped cilantro and used green onions. Salsa on the side. Enjoy!
