Recipe - Hickory Ham And Potato Frittata

Three fourths cup 97%fatfree hickorysmoked
ham (4oz); finely chopped
2 cup Chopped red potatoes; (3/4
lb)
1 cup Chopped onion
One half cup Chopped green bell pepper
Three fourths cup Skim milk
5 Eggs*
One fourth teaspoon Salt
14 teaspoon Pepper
2 ounce Reducedfat sharp Cheddar
cheese; shredded

1. Spray 10inch nonstick skillet with nonstick cooking spray. Heat over
high heat until hot. Add ham; cook and stir over mediumhighheat for 2 to
3 minutes or until lightly browned. Remove from skillet; cover to keep
warm.

2. Spray skillet again with cooking spray. Add potatoes, onions, bell
pepper and One half cup of the milk; mix well. Bring to a boil. Reduce heat to
medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are
tender.

3. Meanwhile, in small bowl, combine eggs, remaining One fourth cup milk, salt and
pepper; beat well.

4. Stir ham and egg mixture into potato mixture. Reduce heat to mediumlow;
cover and cook without stirring for 10 minutes.

5. Remove skillet from heat; remove cover. (Eggs will not appear completely
cooked.) Sprinkle with cheese; let stand 2 to 3 minutes or until eggs are
set and cheese is melted. Cut into wedges.

4 servings

*may use egg substitute (One fourth cup = 1 egg)

Recipe by: Pillsbury Fast and Healthy Magazine

Posted to MCRecipe Digest by Susan camyfan@abac.com on Apr 21, 1998