Sandra Day
Recipe by Cooking Light May 1995


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Place the diced potato in a medium saucepan; cover with water, and bring to a boil. Cook 7 minutes or until tender. Drain and let cool.

  • Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; sauté 6 minutes or until tender. Remove from heat, and set aside.

  • Combine 3 tablespoons of cheese, basil, and the next 5 ingredients (basil through eggs) in a medium bowl; stir in potato and onion. Wipe skillet with paper towels, and recoat with cooking spray. Place skillet over medium heat until hot. Add egg mixture, and cook 6 minutes or until almost set.

  • Wrap handle of skillet with foil, and broil 1 1/2 minutes. Top with remaining cheese, and broil for 30 seconds or until cheese melts. Drizzle vinegar over the frittata, and cut into 4 wedges. Serve warm.

Nutrition Facts

163 calories; calories from fat 28%; fat 5g; saturated fat 1.8g; mono fat 1.7g; poly fat 0.6g; protein 11.7g; carbohydrates 17.8g; fiber 1.8g; cholesterol 162mg; iron 1.8mg; sodium 463mg; calcium 80mg.