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Receta Hickory Ham And Potato Frittata
by Global Cookbook

Hickory Ham And Potato Frittata
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Ingredientes

  • 3/4 c. 97%-fat-free hickory-smoked ham (4oz), finely minced
  • 2 c. Minced red potatoes, (3/4 lb)
  • 1 c. Minced onion
  • 1/2 c. Minced green bell pepper
  • 3/4 c. Skim lowfat milk
  • 5 x Large eggs*
  • 1/4 tsp Salt
  • 14 tsp Pepper
  • 2 ounce Reduced-fat sharp Cheddar cheese, shredded

Direcciones

  1. Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over high heat till warm. Add in ham; cook and stir over medium-high-heat for 2 to 3 min or possibly till lightly browned. Remove from skillet; cover to keep hot.
  2. Spray skillet again with cooking spray. Add in potatoes, onions, bell pepper and 1/2 c. of the lowfat milk; mix well. Bring to a boil. Reduce heat to medium; cover tightly and simmer 5 to 6 min or possibly just till potatoes are tender.
  3. Meanwhile, in small bowl, combine Large eggs, remaining 1/4 c. lowfat milk, salt and pepper; beat well.
  4. Stir ham and egg mix into potato mix. Reduce heat to medium-low; cover and cook without stirring for 10 min.
  5. Remove skillet from heat; remove cover. (Large eggs won't appear completely cooked.) Sprinkle with cheese; let stand 2 to 3 min or possibly till Large eggs are set and cheese is melted. Cut into wedges.
  6. 4 servings
  7. may use egg substitute (1/4 c. = 1 egg)