Herbed-potato frittata

Yield: 4 Servings

Measure 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 \N Clove garlic, minced
16 ounces Egg substitute, (2 cartons)
¾ cup Shredded reduced-fat sharp cheddar cheese, (3 ounces)

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.

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