This hearty potato frittata gets its great flavor from the mushrooms, green onions and picante sauce. It's perfect for brunch or anytime you're in the mood for deliciousness!
cost per recipe: $7.80
Set the oven to 350°F.
Heat the butter in a 12-inch oven-safe nonstick skillet over medium-high heat. Add the potatoes, mushrooms, onions and basil. Cover and cook for 10 minutes or until the potatoes are tender. Stir in the eggs.
Bake, uncovered, for 20 minutes or until the egg mixture is set. Top with the picante sauce and cheese.
Bake for 5 minutes or until the cheese is melted.
For an added southwest flavor I mixed in some leftover black beans. Everyone loved it.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.