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Potato and Yellow Squash Frittata

Prep time 17 mins
Cook time 16 mins
Yield 4 servings (serving size: 2 wedges)

Ingredients

  • 2 1/2 cups chopped potato (about 3/4 pound)
  • 2 teaspoons light butter, divided
  • 2 1/2 cups chopped yellow squash (about 3/4 pound)
  • 4 large eggs
  • 2 large egg whites
  • 1/3 cup 1% low-fat milk
  • 1 teaspoon finely chopped fresh tarragon or chives
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup (2.6 ounces) pre-shredded reduced-fat Cheddar cheese

Nutrition Information

  • calories 252
  • fat 10.5 g
  • satfat 5.1 g
  • protein 16.1 g
  • carbohydrate 23.0 g
  • cholesterol 230 mg
  • iron 2.1 mg
  • sodium 716 mg
  • caloriesfromfat 38 %
  • fiber 3.3 g
  • calcium 209 mg

How to Make It

  1. Place potato in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 8 minutes or just until tender. Drain well.

  2. Melt 1 teaspoon butter in a large ovenproof nonstick skillet over medium-high heat. Add squash; sauté 5 minutes. Cool slightly.

  3. Whisk together eggs and next 5 ingredients in a large bowl. Add potato and squash.

  4. Preheat broiler.

  5. Melt remaining butter in pan over low heat; add egg mixture (do not stir). Cook, uncovered, 12 minutes or until top is almost set. Sprinkle with cheese.

  6. Wrap handle of pan with foil. Broil 4 minutes or until set. Cut into 8 wedges. Serve immediately.

Oxmoor House Healthy Eating Collection