Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

POTATO, RED PEPPER AND ONION FRITTATA




Source of Recipe


ma
POTATO, RED PEPPER AND ONION FRITTATA

Yield: 4 servings
Source: "Great Healthy Food: Diabetes" by Azmina Govindji
Info: http://diabeticgourmet.com/book_archive/details/7.shtml

INGREDIENTS

- About 4 medium-sized potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, peeled and thinly sliced
- 1 red bell pepper, seeded and diced
- 4 large eggs
- 1 tablespoon cold water
- Salt and pepper, to taste
- 1 teaspoon chopped fresh thyme or oregano

DIRECTIONS

Preheat the broiler to high. Boil the diced potatoes
in lightly salted water for 5 minutes or until
they are just tender. Drain them well.

Heat the oil in a large, heavy-based, non-stick frying
pan and gently saute the onion for 3-4 minutes until
it is softened but not browned.

Add the cooked potato and red pepper, increase the
heat slightly and cook for a further 2-3 minutes,
stirring gently, until the potatoes turn golden.

Beat the eggs with cold water, season to
taste, then mix in the herbs.

Pour the eggs evenly over the vegetables in the
pan and cook over medium heat for 2-3 minutes
until the base is nicely browned.

Transfer the pan to the broiler and cook
for a further 2 minutes or until the top is
set and a deep golden brown. Serve in wedges.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 158. Protein: 8 g, Fat: 9 g, Saturated Fat: 2 g,
Carbohydrate: 13 g, Fiber: 2 g, Cholesterol: 216 mg, Sodium: 64 mg
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 1/2 Medium-Fat Meat, 1/2 Fat