Potato and Pepper Frittata
List of Ingredients
1 teaspoon olive oil
1/2 cup thinly sliced yellow onion
1 (8-ounce) container egg substitute (defrosted if frozen)
2 tablespoons nonfat or low-fat milk
1 teaspoon dried basil, crushed
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup diced roasted red pepper (about 3/4 of a 7-ounce jar)
1 cup refrigerated hash brown potatoes
1 tablespoon grated Parmesan cheese
Recipe
4 servings
1. Preheat oven to 350 degrees. In a large nonstick skillet with an
oven-proof handle, heat the olive oil over medium heat. Add the onion
and 1 tablespoon water; saute 5 minutes. Remove from the heat and let
cool slightly in the pan.
2. Whisk together the egg substitute, milk, basil, salt and pepper.
Stir in the roasted pepper and hash browns. Pour into the skillet,
stirring well. Sprinkle the top with the Parmesan cheese.
3. Place pan in the oven and bake 15 minutes. Loosen the edges and
slide frittata out of the pan onto a plate. Cut into wedges and serve.
Data per serving (19 percent calories from fat)
Calories 91
Protein 7.2g
Fat 1.9g
Carbohydrates 11.4g
Sodium 405mg
Saturated fat 0.40g
Monounsaturated fat 0.91g
Polyunsaturated fat 0.12g
Cholesterol 1mg
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