Rosemary Potato Frittata
Recipe from
Better Homes and Gardens
For this breakfast side dish, reduce the fat by cooking potatoes and onions in water instead of sauteeing in butter. Try this if you are on a diabetic diet.
Servings:
2 servings
Total Time:
20 mins
Ingredients
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4 ouncestiny new potatoes, cut into 1/4-inch slices (1 cup)see savings
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1/4 cupchopped red onion or onionsee savings
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1/4 cupchopped red, green, or yellow sweet peppersee savings
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Nonstick cooking spraysee savings
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1 cuprefrigerated or frozen egg product, thawed or 4 eggs, beatensee savings
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1/2 teaspoonsnipped fresh rosemary or 1/4 teaspoon dried rosemary, crushedsee savings
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1/8 teaspoonsaltsee savings
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1/4 cupshredded Swiss cheese (1 ounce)see savings
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Cracked black peppersee savings
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Directions
1.
In a covered medium nonstick skillet cook potatoes and onion in a small amount of boiling water for 7 minutes. Add sweet pepper. Cook, covered, for 3 to 5 minutes more or until vegetables are tender. Drain vegetables in a colander. Cool and dry the skillet. Lightly coat the skillet with cooking spray. Return vegetables to the skillet.
2.
In a small bowl combine egg product or eggs, rosemary, and salt. Pour over vegetables in the skillet; do not stir. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting egg mixture until it is nearly set (top will be moist).
3.
Remove skillet from heat. Sprinkle with cheese. Let stand, covered, for 3 to 4 minutes or until top is set and cheese is melted. Sprinkle with cracked black pepper to serve. Makes 2 servings.
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