• prep: 20 min
  • cook: 0 hr
  • total: 20 min
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  • servings:
  • Summary

    This Mexican-style take on a frittata makes a perfect item for brunch or a great light lunch on its own. Serve it hot or at room temperature.

    Ingredients

    • 2 tablespoons olive oil
    • 1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced
    • 3 garlic cloves, finely chopped
    • 2 scallions, thinly sliced
    • Coarse salt and ground pepper
    • 8 large eggs
    • 1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)
    • 1/2 cup shredded pepper jack cheese (2 ounces)
    • 2 tablespoons chopped cilantro
    • 1/2 teaspoon fresh lime juice

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 154 % Daily Value *
    • Total Fat: 11 g 16.75%
    • Saturated Fat: 3 g 17.23%
    • Trans Fat: 0 g %
    • Cholesterol: 13 mg 4.17%
    • Sodium: 115 mg 4.78%
    • Calcium: 112 mg 11.21%
    • Potassium: 298 mg 8.51%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.61%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 10 g %
    • Dietary Fiber: 1 g 5.57%
    • Sugar: 0 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 17.47%
    • Vitamin C 28.58%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq