Mediterranean Frittata with Hashbrown Crust
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Mediterranean Frittata with Hashbrown Crust calories by ingredient
Introduction
This delicious frittata covers all your bases, is absolutely delicious, and makes a great meal for any time of day! This delicious frittata covers all your bases, is absolutely delicious, and makes a great meal for any time of day!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)
Directions
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.