Potato, Cilantro & Tomato Frittata
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Potato, Cilantro & Tomato Frittata calories by ingredient
Number of Servings: 4
Ingredients
-
1 lb baby red potatoes
1 Tbs olive oil
1 garlic clove, crushed
1/4 cup fresh cilantro, chopped
6 oz tomatoes, chopped and de-seeded
1/2 cup red peppers, chopped
8 egg whites
2 whole eggs'
salt & pepper to taste
Directions
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.