Italian Skillet Frittata
This frittata is delightful when served with fresh fruit salad or a crisp mixed green salad, tossed with your favorite reduced fat dressing, such as Catalina. If you're looking for a more filling frittata try adding ham or bacon chunks, sliced green onions, chopped tomato and even chopped fresh parsley.
| 3 Tbsp. oil |
| 2-1/2 cups frozen shredded hash browns |
| 2 cups mixed fresh vegetables, such as small broccoli florets, chopped red pepper and shredded carrots |
| 8 eggs |
| 3 Tbsp. milk or water |
| 1/4 tsp. salt |
| 1/3 cup KRAFT 100% Grated Parmesan Cheese |
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| HEAT oil in large nonstick skillet on medium-high heat. Add potatoes and chopped vegetables; cook 5 minutes or until potatoes are browned, stirring occasionally. |
| BEAT eggs, milk and salt with wire whisk until well blended. Pour evenly over potato mixture; cover. Reduce heat to medium-low. |
| COOK 10 to 12 minutes or until center is set. Sprinkle with cheese; cover. Let stand 5 minutes. Cut into 6 wedges to serve. |
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