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Southwestern Fritatta

Featured in the Honolulu Star-Advertiser on December 21, 2011.



Southwestern Fritatta

  • 2 medium potatoes, cut in 1/4-inch slices
  • 1 (8 3/4 ounce) can whole kernel corn, drained
  • 1 (4 ounce) can diced mild green chilies
  • 1 (2 1/4 ounce) can sliced ripe olives, drained
  • 1 (2 ounce) jar sliced pimientos, drained
  • 3 green onions, sliced
  • 2 tablespoons chopped Chinese parsley
  • 8 eggs
  • 2 teaspoons water
  • Pepper to taste
  • 1/3 cup grated Parmesan cheese


Place potatoes in shallow 2 quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on high for 5 minutes. Coat a 10-inch non-stick, oven-proof skillet with vegetable cooking spray. Add potatoes and cook over medium heat, turning occasionally, until golden brown, about 5 minutes.

In a medium bowl, mix corn, green chilies, olives, pimientos, green onions, Chinese parsley, eggs, and water. Season with pepper. Pour mixture over potatoes. Cover and cook over medium heat until eggs are almost set, about 10 minutes. Remove cover; sprinkle with Parmesan cheese. Place skillet 4 to 5 inches from heat source and broil 1-3 minutes to finish cooking eggs and melt cheese. Be careful not to burn. Cut into wedges to serve. Makes 6 servings.

Approximate Nutrient Analysis per serving:
270 calories, 11 g fat, 3 g saturated fat, 285 mg cholesterol, 450 mg sodium, 31 g carbohydrate, 4 g fiber, 4 g sugar, 14 g protein


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