Potato, Cilantro & Tomato Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb baby red potatoes1 Tbs olive oil1 garlic clove, crushed1/4 cup fresh cilantro, chopped6 oz tomatoes, chopped and de-seeded1/2 cup red peppers, chopped8 egg whites2 whole eggs'salt & pepper to taste
Cut potatoes into chunks. Cover with lightly salted water and boil 8-10 minutes until almost soft. Beat eggs and egg whites. Season with salt and pepper to taste.
Heat olive oil. Add garlic and peppers. Cook over med-low heat for about 1 minute. Sprinkle potatoes, tomatoes and 1/4 cup cilantro into the pan. Cook over med-heat about 5 minutes until mostly set. Use stiff rubber spatula or wooded spatula to lift eggs and let uncooked portion to bottom of pan. Take off heat when almost set.
Put under broiler for 2-4 mintues more to set top. Sprinkle with remaining cilantro (and a little grated cheese, if desired).
Number of Servings: 4
Recipe submitted by SparkPeople user MICHTOTMAN.
Heat olive oil. Add garlic and peppers. Cook over med-low heat for about 1 minute. Sprinkle potatoes, tomatoes and 1/4 cup cilantro into the pan. Cook over med-heat about 5 minutes until mostly set. Use stiff rubber spatula or wooded spatula to lift eggs and let uncooked portion to bottom of pan. Take off heat when almost set.
Put under broiler for 2-4 mintues more to set top. Sprinkle with remaining cilantro (and a little grated cheese, if desired).
Number of Servings: 4
Recipe submitted by SparkPeople user MICHTOTMAN.
Nutritional Info Amount Per Serving
- Calories: 155.9
- Total Fat: 6.2 g
- Cholesterol: 106.3 mg
- Sodium: 39.3 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 1.8 g
- Protein: 10.8 g
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