Potato and Tomato Frittata

1 container Eggbeaters
12 ounces Idaho potato, peeled and diced
1 cup cherry or grape tomatoes
2 Tablespoons olive oil
1/4 cup fresh basil, minced
4 large cloves of garlic, minced
4 ounces mozarella cheese, part skim
1 teaspoon salt
1/4 teaspoon pepper
cooking spray

1. Heat 1 tablespoon olive oil over medium heat. Add potatoes and cook until tender and lightly browned, about 10 minutes. Lower the heat and add two of the garlic cloves and cook another 3-5 minutes, until garlic is cooked through. Season with salt and pepper. Remove potato-garlic mixture from pan.
2. Heat the other 1 tablespoon of garlic over medium heat. Add the cherry or grape tomatoes and cook until browned and the skins start to split. Add the other two cloves garlic to the pan and cook until garlic is done. Remove from pan and add to the potato mixutre. Add chopped basil.
3. Thoroughly clean pan and spray with cooking spray. Add the potato/tomato mixture back to the pan and pour the eggbeaters over. Cook over medium-low heat, moving the eggs around to the edges of the pan as they set. Pre-heat broiler.
4. Sprinkle mozarella over the top and brown under the broiler until top is browned and set. Cool and cut into 4 wedges.

Number of Servings: 4

Recipe submitted by SparkPeople user VIKINGRL.