1. Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add potatoes, zucchini, bell pepper, 1/2 teaspoon salt, and pepper. Cook and stir 2 minutes. Reduce heat to LOW, cover, and cook 8-10 minutes, stirring occasionally, until vegetables are tender.
2. In medium bowl, lightly beat eggs with milk and remaining 1/2 teaspoon seasoned salt. Pour over vegetables. Cook over low heat, covered, 10 minutes, or until eggs are nearly set.
3. Heat broiler. If skillet has plastic handle, wrap with foil before placing in oven. Broil frittata 2 minutes or until top is set and browned. Sprinkle with cheese; broil 1 minute longer until cheese is melted. Cut into wedges to serve.
*Or use 4 cups diced potato and ¼ cup chopped onion.
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 23 (32%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 5.9mg||2 %|
|Sodium 550.5mg||19 %|
|Potassium 294.2mg||8 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 7.5g|
|Protein 4.9g||7 %|
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Calories per serving: 72
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