Sunrise Frittata
 
Ingredients
  • 1 small potato, peeled and cut in ½-inch cubes
  • 1 tablespoon canola oil
  • ½ cup diced zucchini or yellow squash
  • 1½ cups finely chopped cooked ham (8 oz.)
  • ¾ cup low fat cheddar cheese shreds
  • 8 eggs, slightly beaten
  • ⅓ cup 1% milk
  • 1 (4 oz.) can diced green chili peppers
  • ¼ cup finely chopped green onion
  • 1 cup baby spinach
  • ¼ teaspoon salt
  • 1 cup salsa
  • 2 tablespoons snipped fresh cilantro
Instructions
  1. In a 10-inch oven-safe skillet cook potatoes in hot oil, uncovered,over medium heat for 5 minutes, stirring occasionally.
  2. Add squash cover and cook 5 minutes more or till tender, stirring once.
  3. Remove from heat. Sprinkle ham and ½ cup cheddar cheese shreds over the squash mixture.
  4. In a large mixing bowl stir together eggs, milk, chili peppers,chopped green onion,spinach, salt. Pour into skillet.
  5. Bake, uncovered, in a 350 degree oven for 25 to 30 minutes or till center is just set and knife inserted comes out clean.
  6. Sprinkle top with remaining ¼ cup cheddar cheese shreds. Let stand for 5 minutes.
  7. Meanwhile, in a small saucepan stir salsa and cilantro together, heat through.
  8. To serve, cut frittata into wedges; serve with salsa mixture.
Notes
Makes 6 servings Nutrition Information: 250 calories, 11 grams fat, 295 mg cholesterol, 800 mg sodium, 14 grams carbohydrate, 22 grams protein
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2010/08/sunrise-frittata/