Serves: 4
Total Calories: 143

2 cups frozen shredded hash brown potatoes
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 teaspoon onion salt
5 eggs or 1 cup fat-free, cholesterol-free egg product
1/3 cup milk
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1/2 teaspoon red pepper sauce
2/3 cup shredded Cheddar cheese

1. Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.

2. While potato mixture is cooking, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist.

3. Sprinkle with cheese. Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.

FOOD for THOUGHT
Offering a great source of potassium, potatoes can help maintain the body's fluid balance. Potassium is also key for proper nerve and muscle function.

"For a couple of days after my chemotherapy treatments, I lived on refrigerated potatoes. Not only were they easy to get down and soothing to my mouth, I could keep them on hand and put them in tasty recipes like this." -SUSAN S.

NUTRITION FACTS: High in calcium, potassium and folic acid good source of fiber
1 Serving: Calories 360 (Calories from Fat 135) Fat 15g (Saturated 7g) Cholesterol 290mg Sodium 1130mg Potassium 700mg Carbohydrate 42g (Dietary Fiber 4g) Protein 18g % DAILY VALUE: Vitamin A 14% Vitamin C 14% Calcium 18% Iron 10% Folic Acid 20% Magnesium 14% DIET EXCHANGES: 2 1/2 Starch, 1 1/2 High Fat Meat

Helpful For These Side Effects: (n), (m)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 143
Calories from Fat: 91

More Recipes from the Betty Crocker's Living With Cancer Cookbook Cookbook:
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Beef Fajita Bowls
Beef and Bean Dinner
Beef-Barley Stew
Breaded Pork Chops
Cheesy Beef Enchiladas
Cheesy Chicken and Vegetable Dinner
Cheesy Vegetable Soup
Chicken and Green Beans with Rice
Chicken and Vegetable Stir-Fry
Creamy Corn and Garlic Risotto
Crispy Baked Fish with Tropical Fruit Salsa
Fresh Spinach and New Potato Frittata
Hash Brown Frittata
Layered Tuna Casserole
Lemony Fish over Vegetables and Rice
Old-Fashioned Beef Pot Roast
Potato and Tomato Pizza
Ravioli with Tomato-Alfredo Sauce
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Salmon Burgers
Spaghetti and "Meatballs"
Turkey Club Squares
Turkey Tetrazzini
Zesty Autumn Pork Stew