Sunrise Frittata

Breakfast

INGREDIENTS

1 small potato, peeled and cut in 1/2-inch cubes
1 tablespoon canola oil
1/2 cup diced zucchini or yellow squash
1 1/2 cups finely chopped cooked ham (8 oz.)
3/4 cup low fat cheddar cheese shreds
8 eggs, slightly beaten
1/3 cup 1% milk
1 (4 oz.) can diced green chili peppers
1/4 cup finely chopped green onion
1 cup baby spinach
1/4 teaspoon salt
1 cup salsa
2 tablespoons snipped fresh cilantro

INSTRUCTIONS

In a 10-inch oven-safe skillet cook potatoes in hot oil, uncovered,over medium heat for 5 minutes, stirring occasionally.
Add squash cover and cook 5 minutes more or till tender, stirring once.
Remove from heat. Sprinkle ham and 1/2 cup cheddar cheese shreds over the squash mixture.
In a large mixing bowl stir together eggs, milk, chili peppers,chopped green onion,spinach, salt. Pour into skillet.
Bake, uncovered, in a 350 degree oven for 25 to 30 minutes or till center is just set and knife inserted comes out clean.
Sprinkle top with remaining 1/4 cup cheddar cheese shreds. Let stand for 5 minutes.
Meanwhile, in a small saucepan stir salsa and cilantro together, heat through.
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

NUTRITION INFORMATION

SERVES: Makes 6 servings Nutrition Information: 250 calories, 11 grams fat, 295 mg cholesterol, 800 mg sodium, 14 grams carbohydrate, 22 grams protein