This one is perfect for brunch, overnight guests, lunch, or dinner!! And, it is extra quick and easy thanks to convenient canned potatoes and jarred roasted red peppers.
(serves 6)
1 can (14.5 oz.) diced new potatoes
6 large* eggs
1/2 cup 2%* milk
2 T. chopped fresh cilantro or flat-leaf parsley*
1/4 t. kosher* salt
1 cup shredded Colby-Jack cheese, 4 oz.
4 oz. cooked ham, diced, 3/4 cup
1/2 cup drained roasted red pepper cut into 1&1/2" long strips, 1&1/4 cups
Cooking spray (I use coconut oil C.S.*)
1 poblano pepper cut into 1&1/2" long strips, 1&1/4 cups
1/3 cup chopped red onion
Sour cream and fresh cilantro sprig for garnish
Drain potatoes; pat dry with paper towels and reserve. In a bowl, beat together eggs, milk, cilantro, and salt; stir in 1/2 cup cheese, ham, chopped red peppers, and reserved potatoes. Coat a 10" nonstick skillet with cooking spray; heat over med. heat. Add poblano pepper and onion; cook, stirring occasionally, until softened, 5-7 mins. Stir in egg mixture; reduce heat to med.-low. Cover skillet; cook until frittata is set in center, about 15 mins. Remove from the heat. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand until cheese is melted, about 5 mins. Top with a dollop of sour cream and a sprig of cilantro.
"Act justly, love mercy, and walk humbly with the Lord Jesus".
Have FUN today!!!
Love,
MM
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