This potato and pork frittata turns simple freezer and refrigerator staples into a warm, filling meal. Cajun-seasoned hash browns add extra flavor, while vegetables and lean pork make every slice substantial.
The recipe begins on the stovetop and finishes in the oven, giving the eggs a tender texture and the Cheddar a perfectly melted top. Serve it for breakfast, brunch, or an easy dinner.
THE RECIPE
Potato and Pork Frittata
Prep10 min
Cook30 min
Total40 min
Servings4
Ingredients
Instructions
- Preheat the oven to 400°F. Coat a baking sheet with nonstick cooking spray. Spread the hash brown potatoes on the sheet, sprinkle with Cajun seasoning, and bake for 15 minutes or until hot. Remove the potatoes and reduce the oven temperature to 350°F.
- Whisk the egg whites, whole eggs, milk, dry mustard, and black pepper in a small bowl.
- Place the frozen vegetables and 1/3 cup water in a medium oven-safe nonstick skillet. Cook over medium heat for about 5 minutes, until crisp-tender, then drain.
- Add the cooked pork and baked potatoes to the vegetables and stir gently. Pour in the egg mixture and sprinkle the Cheddar over the top.
- Cook over medium-low heat for 5 minutes. Transfer the skillet to the 350°F oven and bake for another 5 minutes, or until the eggs are set and the cheese has melted.
Per serving: 251 calories · Fat 7 g · Cholesterol 135 mg · Sodium 394 mg