Tomatoes, potatoes and cheese make this stove-top frittata a standout

Southwest Potato Frittata
Readyseteat.com
4 servings (1 wedge each) Calories 199; Total Fat 6 g (Saturated Fat 2 g); Old points: 4 pts;
Cholesterol 8 mg; Sodium 593 mg; Carbohydrate 15 g; (Dietary Fiber 2 g, Sugars 2 g); Protein 17 g;
Percent Daily Values*: Vitamin A 28%; Vitamin C 6%; Calcium 21%; Iron 11% Percent Daily Values are based on a 2,000 calorie diet.

Cook’s Tips: Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder flavor, if desired.

Ingredients:

PAM® Original No-Stick Cooking Spray
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2-1/2 cups frozen O’Brien potatoes with onions and peppers
1 tablespoon Pure Wesson® Vegetable Oil
1 carton (16 oz each) Egg Beaters® Original
1/2 cup shredded reduced fat Colby Jack cheese

Directions:

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.

Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.

Sprinkle with cheese. Cut into 4 wedges to serve.