Potato-and-Beet Greens Frittata

Becky Luigart-Stayner; Jan Gautro

Yield: 4 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 42%
  • Fat: 8.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 14.7g
  • Carbohydrate: 12.1g
  • Fiber: 1.2g
  • Cholesterol: 232mg
  • Iron: 1.9mg
  • Sodium: 395mg
  • Calcium: 174mg

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

Preparation

  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.
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