Cheddar-potatoe frittata
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1½ | cup | Coarsely chopped round red o |
Vegetable cooking spray | ||
1 | cup | Chopped tomato |
¼ | cup | Chopped g. onion |
½ | teaspoon | Pepper |
¼ | teaspoon | Salt |
1½ | cup | Frozen egg substitute, thawd |
½ | cup | Shredded reduced-fat sharp e |
Directions
Cook potato in boiling water 10 - 12 min. until tender. Drain well.
Coat a large nonstick skillet with cookiing spary; place over med-high heat until hot. Add potato, tomato, g. onion, and spices until onion is tender.
Pour egg substitute over vegetable mixture. Cover, cook over med-low heat for 15 minutes or until set. Sprinkle with cheese. Cover, cook 2 minutes until cheese melts. Cut into 6 wedges, serve immediately.
The Jenny Craig Cookbook