* Exported from MasterCook *

Herbed-Potato Frittata

Recipe By : Cooking Light, Jan/Feb 1995, page 122
Serving Size : 4 Preparation Time :0:30
Categories : Meatless

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
16 ounces egg substitute -- (2 cartons)
3/4 cup shredded reduced-fat sharp cheddar cheese -- (3 ounces)

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.

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.

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. Yield: 4 servings.

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Per serving, per MasterCook:
265.4 Calories; 15.6 g. Fat; 1 g. Fiber

6 POINTS

[This message has been edited by Dina W (edited 09-29-2000).]