Chipotle chile powder is used in the recipe. Chipotle peppers are a red jalapeño chile that is ripened, dried and smoked. Powdered chipotle can be found in the spice section of the market. It gives a smoky flavor to the frittata.
The frittata freezes well. You can double the recipe and freeze it for another meal.
You can use this recipe as a blueprint and make your own variations, such as: any type of cheese can be used; chile powder can be used instead of chipotle powder; add any type of vegetables you like.
¾ pound red or yellow potatoes
2 teaspoons chipotle chile powder
1 tablespoon olive oil
1 cup sliced onion
1 cup sliced red bell pepper
4 large eggs
½ cup reduced-fat shredded sharp cheddar cheese
Salt and freshly ground black pepper
¼ cup grated Parmesan cheese
Preheat broiler. Wash but do not peel potatoes and cut into ¼-to-½-inch pieces. Place in a microwave-safe bowl and microwave on high 5 minutes. Remove potatoes and sprinkle with the chipotle chile powder.
Heat the olive oil in a 6-to-7-inch nonstick skillet over medium-high heat. Add the onion and red bell peppers. Saute 5 minutes. While the vegetables saute, mix eggs and cheddar cheese together. Add the potatoes to the skillet and sprinkle the vegetables with salt and pepper to taste. Turn the heat to low and pour the egg mixture over the vegetables, stirring to cover all the vegetables. Let the frittata cook 7 to 8 minutes. The eggs should be thickened and the edges set. Place the skillet under the broiler about 5 inches from the heat for a couple of minutes or until the runny parts are set. Remove from the broiler and sprinkle Parmesan cheese on top. Run a spatula or knife around the edge to loosen the frittata. Slide it onto a serving plate and cut in half.
PER SERVING: 416 calories (41 percent from fat), 19.1 g fat (5.6 g saturated, 7.6 g monounsaturated), 379 mg cholesterol, 24.1 g protein, 37.2 g carbohydrates, 5.3 g fiber, 474 mg sodium.