In last Sunday's Menu Planner, the cheese in the Ham and Cheese Frittata was omitted. Here is the correct recipe.
Ham and Cheese Frittata (Wednesday)
Makes 4 servings
Preparation time: 5 minutes
Cooking time: less than 20 minutes
8 ounces well-trimmed, chopped ham (about 2 1/4 cups)
2 cups frozen tiny green peas
1 (7-ounce) jar drained roasted red peppers, diced
4 large eggs
4 egg whites
4 ounces shredded reduced-fat Cheddar cheese
1 (10 3/4 -ounce) can reduced-fat condensed cream of mushroom soup
In an oven-safe (see note below), large nonstick skillet coated with cooking spray, heat ham, peas and peppers on medium heat, stirring occasionally, 2 or 3 minutes or until peas thaw. In a medium bowl, whisk eggs, egg whites, cheese and soup until slightly blended. Pour mixture over ham and vegetables; cover and cook 8 to 10 minutes over medium-low heat until eggs are set on bottom and around edges. Heat broiler. Broil 4 or 5 inches from heat 3 or 4 minutes or until firm in center and slightly browned. Cut in wedges and serve.
Note: Double-wrap skillet handle with foil to prevent handle from burning.
Per serving: 404 calories, 39 grams protein, 18 grams fat (40 percent calories from fat), 7.6 grams saturated fat, 20 grams carbohydrate, 284 milligrams cholesterol, 1,125 milligrams sodium, 3 grams fiber.