SALSA FRITTATA Breakfast Recipe

PREP TIME: 15 MIN. TOTAL TIME: 37 MIN.
SERVES: 4

2 tbsp (30 mL) olive oil
3 Yukon Gold potatoes, peeled and diced (approx. 2 cups/500 mL)
1/4 tsp (1 mL) each salt and pepper, divided
4 eggs
1/2 cup (125 mL) Compliments Medium Chunky Salsa, plus more for garnish
1/4 cup (60 mL) thinly sliced green onions, divided
1/4 cup (60 mL) Sensations by Compliments Tex-Mex Finely Shredded Cheeses
1/4 cup (60 mL) sour cream

1. Preheat oven to broil. Heat oil in a medium oven-safe skillet over medium heat. Add potatoes and stir occasionally until lightly browned, about 8 to 10 min. Season with half the salt and pepper, cover and cook until potatoes are cooked through, about 5 to 7 min.

2. Meanwhile, in a bowl, beat eggs with salsa, 3 tbsp (45 mL) green onions and remaining salt and pepper.

3. Pour egg mixture over potatoes, coating evenly. Sprinkle cheese overtop, place skillet on middle rack of oven and broil until eggs are set and cheese is melted, about 2 to 3 minutes. Remove from oven and cool 2 min. to firm up. Cut into 4 wedges and garnish each with remaining salsa, green onions and the sour cream.

PER SERVING (1⁄4 OF THE RECIPE): 270 calories, 11 g protein, 15 g total fat (4 g sat. fat), 195 mg cholesterol, 22 g carbohydrates, 2 g fibre, 3 g sugars, 490 mg sodium