Melodie's Fritada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp vegetable oil, divided1 shallot diced1 scallion (green onion) chopped1 cup diced zucchini (about half of a medium one)1 small red potato diced or yukon gold4 eggs1/4 cup low fat milk1/2 cup shredded cheddar cheese1/2 tsp onion powder1/2 tsp garlic powder1/2 tsp kosher salt1/2 tsp black pepper1/4 tsp cayenne pepper
1. Heat 1 tsp oil in non-stick 10 or 11 inch skillet over medium heat for about a minute.
2. Add shallot, scallion, & zucchini to pan. Sprinkle with a pinch of salt and dash of pepper. Let cook without stirring for about a minute then stir and move them to one side of pan.
3. Add other tsp oil to pan then diced potato to the cleared part of the pan. Again, season the potato with a pinch of salt & pepper and let it sit still for about 2 minutes to let it brown. After the two minutes you can mix the potatoes in with the zucchini and shallot and scallion. Season all with a little more salt & pepper to taste, 1/2 tsp each of garlic power & onion powder and a tiny sprinkle of cayenne pepper. Stir to distribute spices. Add about 2 tablespoons of water to pan and cover with lid and turn heat down to low.
4. Mix the eggs with the milk and also season with the salt and pepper, 1/2 tsp each garlic and onion powder & a pinch of cayenne. Mix well with a fork.
5. Check to see that zucchini & potato have cooked through then pour eggs over all. Cover again and let cook for about 5 minutes.
6. Remove lid and sprinkle cheese over top until it melts.
7. Cut into
Serving Size: 4 meal size portions or 8 side
2. Add shallot, scallion, & zucchini to pan. Sprinkle with a pinch of salt and dash of pepper. Let cook without stirring for about a minute then stir and move them to one side of pan.
3. Add other tsp oil to pan then diced potato to the cleared part of the pan. Again, season the potato with a pinch of salt & pepper and let it sit still for about 2 minutes to let it brown. After the two minutes you can mix the potatoes in with the zucchini and shallot and scallion. Season all with a little more salt & pepper to taste, 1/2 tsp each of garlic power & onion powder and a tiny sprinkle of cayenne pepper. Stir to distribute spices. Add about 2 tablespoons of water to pan and cover with lid and turn heat down to low.
4. Mix the eggs with the milk and also season with the salt and pepper, 1/2 tsp each garlic and onion powder & a pinch of cayenne. Mix well with a fork.
5. Check to see that zucchini & potato have cooked through then pour eggs over all. Cover again and let cook for about 5 minutes.
6. Remove lid and sprinkle cheese over top until it melts.
7. Cut into
Serving Size: 4 meal size portions or 8 side
Nutritional Info Amount Per Serving
- Calories: 127.8
- Total Fat: 7.5 g
- Cholesterol: 187.3 mg
- Sodium: 226.3 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.2 g
- Protein: 7.8 g
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