Herbed-Potato Frittata

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Title: Herbed-Potato Frittata
Yield: 4 Servings
Categories: Meatless


2 c Diced red potato
1 tb Reduced-calorie stick
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

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.