Herbed-potato frittata
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Diced red potato |
| 1 | tablespoon | Reduced-calorie stick margarine |
| ⅓ | cup | Sliced green onions |
| 1 | teaspoon | Dried basil |
| ½ | teaspoon | Dried marjoram |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Clove garlic, minced | |
| 16 | ounces | Egg substitute, (2 cartons) |
| ¾ | cup | Shredded reduced-fat sharp cheddar cheese, (3 ounces) |
Directions
Place potato in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender; drain.
Melt margarine in a 10-inch nonstick skillet over medium-high heat. Add potato, onions, and next 5 ingredients; saute 2 minutes. Spread mixture evenly in bottom of skillet; pour egg substitute over potato mixture.
Reduce heat to medium-low, and cook, uncovered, 8 minutes or until almost set.
Wrap handle of skillet with aluminum foil; broil 5-½ inches from heat 3 minutes. Sprinkle with cheese; broil an additional 30 seconds or until cheese melts. Yield: 4 servings.
Per serving: 278 Calories; 16g Fat (55% calories from fat); 19g Protein; 10g Carbohydrate; 7mg Cholesterol; 527mg Sodium Recipe by: Cooking Light, Jan/Feb 1995, page 122 Posted to MC-Recipe Digest V1 #430 by igor@... on Jan 28, 1997.