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Vegetable: One Fritatta, Two Fritatta

Source of Recipe

LOONEYSPOONS by Janet & Greta Podleski

One Fritatta, Two Fritatta

Serves: 2

1/2 c. chopped onions
1 clove garlic, minced
1 c. broccoli florets
1/2 c. chopped red bell pepper
1 c. peeled and cubed potatoes, cooked (w/o added salt)
1 c. fat-free egg substitute
2 T. grated Parmesan cheese
1/4 c. shredded reduced-fat Swiss, cheddar or mozzarella cheese (1 oz.)
3/4 tsp. dried marjoram
1/8 tsp. salt
1/4 tsp. pepper

Spray medium nonstick skillet with cooking spray. Add onions, broccoli and red pepper. Cover and cook over medium-high until crisp-tender, 4-5 minutes. Stir in cooked potatoes.

In a small bowl, combine remaining ingredients. Mix well. Pour over vegetables. Tilt skillet to spread egg mixture evenly.

Reduce heat to medium-low. Cover and cook until set, about 10 minutes. If using a oven-proof skillet, place under broiler to brown top. Otherwise, slide frittata onto plate, then flip back into skillet to brown opposite side (2 to 2 minutes).

One serving equals: 220 calories…5 gm fat…24 gm carbohydrate…21 gm protein…441 mg sodium…15 mg cholesterol