Rosemary Potato Frittata
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Rosemary Potato Frittata calories by ingredient
Introduction
From the Family Circle Healthy Home-Style Cooking cookbook...A nice change of pace from the "usual" breakfast, when you've got a bit of extra time... Prep time is reduced greatly if you've already got chopped onions and peppers on hand. From the Family Circle Healthy Home-Style Cooking cookbook...
A nice change of pace from the "usual" breakfast, when you've got a bit of extra time... Prep time is reduced greatly if you've already got chopped onions and peppers on hand.
Number of Servings: 2
Ingredients
-
4 oz. new potatoes, cut into 1/4 inch slices (about a cup)
1/4 cup chopped onion
1/4 cup chopped sweet pepper
Nonstick cooking spray
1 cup liquid egg replacer or 4 eggs, lightly beaten
1/2 tsp. snipped fresh rosemary or 1/4 tsp. crushed dried rosemary
Dash salt
Dash pepper
1/4 cup shredded cheese
Directions
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.