Rosemary Potato Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 oz. new potatoes, cut into 1/4 inch slices (about a cup)1/4 cup chopped onion1/4 cup chopped sweet pepperNonstick cooking spray1 cup liquid egg replacer or 4 eggs, lightly beaten1/2 tsp. snipped fresh rosemary or 1/4 tsp. crushed dried rosemaryDash saltDash pepper1/4 cup shredded cheese
Makes 2 servings of 1/2 frittata each.
Cook potatoes and onions 7 min. in a small amount of boiling water in a covered 6-7 in. nonstick skillet. Add pepper, cook covered 3-5 min. more until veggies are tender. Drain veggies in a colander. Wipe out skillet and spray with cooking spray, then return veggies to skillet, distributing evenly.
Whisk together eggs, rosemary, salt, and pepper, then pour over veggies in skillet. Cook over medium heat, lifting mixture from sides with a spatula as it solidifies so uncooked portion flows underneath. Cook until eggs are almost fully set, but surface is still most.
Remove skillet from heat. Sprinkle cheese on top, then cover and let stand 3-4 min. until top is set and cheese is melted. Cut and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user SRWARDW2W.
Cook potatoes and onions 7 min. in a small amount of boiling water in a covered 6-7 in. nonstick skillet. Add pepper, cook covered 3-5 min. more until veggies are tender. Drain veggies in a colander. Wipe out skillet and spray with cooking spray, then return veggies to skillet, distributing evenly.
Whisk together eggs, rosemary, salt, and pepper, then pour over veggies in skillet. Cook over medium heat, lifting mixture from sides with a spatula as it solidifies so uncooked portion flows underneath. Cook until eggs are almost fully set, but surface is still most.
Remove skillet from heat. Sprinkle cheese on top, then cover and let stand 3-4 min. until top is set and cheese is melted. Cut and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user SRWARDW2W.
Nutritional Info Amount Per Serving
- Calories: 259.3
- Total Fat: 13.3 g
- Cholesterol: 498.0 mg
- Sodium: 320.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.0 g
- Protein: 18.7 g
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