Breakfast

POTATO LEEK and VEG FRITATTA is for Breakfast.

POTATO LEEK and VEG FRITATTA takes several minutes to prepare.

POTATO LEEK and VEG FRITATTA takes several minutes to cook.

POTATO LEEK and VEG FRITATTA makes 8 servings.

The ingredients for POTATO LEEK and VEG FRITATTA are:

1 SMALL LEEK
1 SMALL RED PEPPER
2 SMALL PLUM TOMATOS
1 PKG FROZEN ASPARAGUS THAWED
3 CPS FROZEN HASHBROWNS
1 (16oz) CONTAINER EGG BEATERS
(NONFAT)
4 oz. KRAFT 2% COLBY CHEESE CRUMBLES

Here is how you make POTATO LEEK and VEG FRITATTA:

SLICE VEG. AND ARRANGE IN A NONSTICK OVEN SAFE SKILLET SPRAYED WITH COOKING SPRAY. ALLOW TO SAUTE WHILE YOU MIX TOGETHER EGG SUB. AND HASHBROWNS AND CHEESE. POUR OVER VEGETABLES COVER AND COOK OVER MED HIGH HEAT FOR 5-7 MINUTES WHILE OVEN IS PREHEATING TO 400 DEGREES. PLACE SKILLET UNCOVERED IN OVEN AND BAKE APPROX. 30-45 MINUTES OR UNTIL EGG IS SET AND GOLDEN BROWN.INVERT AND TURN OUT OF SKILLET ONTO SERVING TRAY.SERVES: 8Number of Servings: 8Recipe submitted by SparkPeople user BRYNH26.

The nutritional information for POTATO LEEK and VEG FRITATTA is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 144.5

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 5.2 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 1.4 g
• Protein: 1.3 g