Reid'S Favorite Green Chili & Potato Frittata - cooking recipe

Ingredients

1 large yukon gold potato, sliced thinly
4 slices Canadian bacon, sliced into thin strips
3 new mexico green chilies, roasted, peeled, seeded, and sliced into thin strips
2 scallions, diced
1 cup egg substitute
1/4 cup shredded cheddar cheese, 2%
2 tablespoons cream cheese, Plain, Fat Free
2 tablespoons parmiggiano cheese, fresh strips
salt
pepper
cooking spray

Preparation

Heat skillet over medium high heat, spray on cooking spray, and layer Potatoes. Season with Salt and Pepper. Cook until they start to brown. DO NOT BURN!
Lower the Heat to Medium.
Add the scallions, green chilis, canadian bacon, and parmiggiano cheese (use a potato peeler to make thin strips). Add a bit more salt and pepper to season to your taste. Cook for about 2-3 minutes.
Add the canadian bacon.
Drop the Cream Cheese in randomly across the pan by teaspoon full. Toss the mixture to incorporate all ingredients.
Add Egg Substitute and Cheddar Cheese. Lower Heat to Medium Low. Cook for about 3-4 minutes while the egg begins to set on the bottom. Place the Pan in a 375 degree oven for about 10 more minutes until egg is fully set.
Remove from the oven and serve.
I would recommend serving with a cheddar cheese sauce, but we are trying to keep it healthy these days. Also, I'd love to try it with butter (instead of the non-stick cooking spray), real eggs, and full fat cheeses.