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Potato-and-Beet Greens Frittata

Becky Luigart-Stayner; Jan Gautro
Yield 4 servings (serving size: 1 wedge)

Ingredients

  • 2 cups finely chopped red potatoes (about 1 pound)
  • 1 cup chopped beet greens
  • 1/3 cup fat-free milk
  • 2 tablespoons grated fresh Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large eggs
  • 3 large egg whites
  • 1 teaspoon butter
  • Cooking spray
  • 1/3 cup (about 1 1/2 ounces) shredded part-skim mozzarella cheese
  • 4 beet green leaves, optional

Nutrition Information

  • calories 188
  • caloriesfromfat 42 %
  • fat 8.8 g
  • satfat 3.8 g
  • monofat 3.1 g
  • polyfat 1.1 g
  • protein 14.7 g
  • carbohydrate 12.1 g
  • fiber 1.2 g
  • cholesterol 232 mg
  • iron 1.9 mg
  • sodium 395 mg
  • calcium 174 mg

How to Make It

  1. Preheat broiler.

  2. Place potatoes in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 8 minutes. Add chopped beet greens; cook 2 minutes or until tender. Drain.

  3. Combine milk and the next 5 ingredients (milk through egg whites) in a large bowl, and stir with a whisk. Stir in potato mixture. Melt butter in a medium nonstick skillet coated with cooking spray over medium heat. Pour the egg mixture into skillet; cook 15 minutes or until top is just set. Sprinkle with mozzarella.

  4. Wrap handle of skillet with foil; broil 5 minutes or until golden brown. Garnish with beet green leaves, if desired.