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Herbed-Potato Frittata

Yield 4 servings

Ingredients

  • 2 cups diced red potato
  • 1 tablespoon reduced-calorie stick margarine
  • 1/3 cup sliced green onions
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 2 (8-ounce) cartons egg substitute
  • 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese

Nutrition Information

  • calories 274
  • caloriesfromfat 24 %
  • fat 7.4 g
  • satfat 3.5 g
  • monofat 2.2 g
  • polyfat 1 g
  • protein 25.6 g
  • carbohydrate 26.1 g
  • fiber 2 g
  • cholesterol 19 mg
  • iron 3.6 mg
  • sodium 681 mg
  • calcium 331 mg

How to Make It

  1. Place potato in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender; drain.

  2. Melt margarine in a 10-inch nonstick skillet over medium-high heat. Add potato, onions, and next 5 ingredients; sauté 2 minutes. Spread mixture evenly in bottom of skillet; pour egg substitute over potato mixture. Reduce heat to medium-low, and cook, uncovered, 8 minutes or until almost set.

  3. Wrap handle of skillet with aluminum foil; broil 5 1/2 inches from heat 3 minutes. Sprinkle with cheese; broil an additional 30 seconds or until cheese melts.