Reid's Favorite Green Chili & Potato Frittata

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 large yukon gold potato, sliced thinly
• 4 slices canadian bacon, sliced into thin strips
• 3 new mexico green chilies, roasted, peeled, seeded, and sliced into thin strips
• 2 scallions, diced
• 1 cup egg substitute
• 1/4 cup shredded cheddar cheese, 2%
• 2 tablespoons cream cheese, plain, fat free
• 2 tablespoons parmiggiano cheese, fresh strips
• salt
• pepper
• cooking spray

Recipe

• 1 heat skillet over medium high heat, spray on cooking spray, and layer potatoes. season with salt and pepper. cook until they start to brown. do not burn!
• 2 lower the heat to medium.
• 3 add the scallions, green chilis, canadian bacon, and parmiggiano cheese (use a potato peeler to make thin strips). add a bit more salt and pepper to season to your taste. cook for about 2-3 minutes.
• 4 add the canadian bacon.
• 5 drop the cream cheese in randomly across the pan by teaspoon full. toss the mixture to incorporate all ingredients.
• 6 add egg substitute and cheddar cheese. lower heat to medium low. cook for about 3-4 minutes while the egg begins to set on the bottom. place the pan in a 375 degree oven for about 10 more minutes until egg is fully set.
• 7 remove from the oven and serve.
• 8 i would recommend serving with a cheddar cheese sauce, but we are trying to keep it healthy these days. also, i'd love to try it with butter (instead of the non-stick cooking spray), real eggs, and full fat cheeses.