Mediterranean Frittata with Hashbrown Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Egg, fresh, 4 large * Egg substitute, liquid, 1 cup * Cheddar, Low Fat, .5 cup, shredded * *Potato, raw, 1 medium (2-1/4" to 3-1/4" dia.) * *Italian Seasoning, 1 tsp * Red Ripe Tomatoes, 2 plum tomato * Feta Cheese, .5 cup, crumbled (remove)
Preheat oven to 350 degrees.
Spray 9" pie plate or skillet with non-stick spray. Shred potato (or used preshredded potatoes) and press into bottom pie plate or skillet.
Slice tomatoes into 1/4" thick slices and set aside. In large bowl, mix together eggs, egg substitute, cheddar cheese, and Italian seasoning. Pour over potatoes in skillet. Carefully lay tomato slices on top of egg mixture and sprinkle with feta cheese.
Bake for 40 - 45 minutes, or until eggs are set and frittata is browned on top. Remove from oven & cool slightly before serving in slices.
Number of Servings: 8
Recipe submitted by SparkPeople user CJARRET11.
Spray 9" pie plate or skillet with non-stick spray. Shred potato (or used preshredded potatoes) and press into bottom pie plate or skillet.
Slice tomatoes into 1/4" thick slices and set aside. In large bowl, mix together eggs, egg substitute, cheddar cheese, and Italian seasoning. Pour over potatoes in skillet. Carefully lay tomato slices on top of egg mixture and sprinkle with feta cheese.
Bake for 40 - 45 minutes, or until eggs are set and frittata is browned on top. Remove from oven & cool slightly before serving in slices.
Number of Servings: 8
Recipe submitted by SparkPeople user CJARRET11.
Nutritional Info Amount Per Serving
- Calories: 112.9
- Total Fat: 5.1 g
- Cholesterol: 116.3 mg
- Sodium: 239.8 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.8 g
- Protein: 9.8 g
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