Herbed-Potato Frittata

Title:
Herbed-Potato Frittata

Yield:
4 Servings

Categories:
Meatless




Ingredients:





     2 c  Diced red potato


     1 tb Reduced-calorie stick


          -margarine


   1/3 c  Sliced green onions


     1 ts Dried basil


   1/2 ts Dried marjoram


   1/4 ts Salt


   1/4 ts Pepper


     1    Clove garlic, minced


    16 oz Egg substitute, (2 cartons)


   3/4 c  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 5-1/2 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@digex.net on Jan 28, 1997.