Potato onion frittata *adjusted

4 servings

Ingredients

Quantity Ingredient
2 teaspoons Olive Oil
1 small Onion; Chopped
2 Green Onions; Note 1, White And Green Parts, Sliced Diagonally
6 smalls Red Potatoes; Note 2
3 larges Eggs
¾ cup Egg Beaters® 99% Egg Substitute; *Note 3
2 tablespoons Ff Lactose Free Milk; *Note 4
Salt And Pepper; To Taste
3 tablespoons Shredded Cheddar Cheese; Note 5

Directions

I adapted the original recipe to meet our needs.

Note 1: I omitted the green onion because I didn't have any in the house.

Note 2: Original recipe used sm new potatoes, peeled and sliced, (abt ¾ lb), I used med red potatoes and didn't peel them.

Note 3: Original recipe used 2 lg egg whites Note 4: Original recipe used lowfat milk Note 5: Original recipe included cheese ... since we don't eat cheese I left it out

In an 8 - 9" nonstick ovenproof skillet, heat oil over med heat. (We used a 12" nonstick skillet.) Add all onions and cook, stirring occasionally, until softened, about 5 min. (I cut the med red potatoes in half and steamed them till they were soft enough to pierce easily with a fork - about 20 min.) Add potatoes to skillet, spreading to cover bottom of pan.

(We ended up with 2 layers of potatoes.) In med bowl, whisk together eggs, egg whites, milk, salt and pepper. Reduce heat to low and pour egg mixture over vegetables, covering evenly. Cover and cook until egg mixture has set around edges but center is still liquid, 6 - 8 min. (We did this but cooked the whole thing in the skillet on top of the stove, about 15 min)

Preheat broiler. Scatter cheese over surface. Place skillet under broiler and cook until lightly golden, about 1 min. Cut the frittata into 4 wedges and serve warm. (We completely eliminated this step.) Lacto-Ovo Vegetarian

Serve this frittata warm or at room temp, as a main dish for super, lunch or brunch.

Serves 2 per original recipe Serves 4 per our adjustment Per Serving (original recipe): Cal 197, Total Fat 8g, Sat Fat 3g, Carb 22g, Fib 2g, Pro 10g, Sod 117mg

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : *Adjusted version: Cal 218⅖ Total Fat 5.7g Sat Fat 1.3g Carb 32.1g Fib 4.4g Pro 11.1g Sod 264mg CFF 23% Recipe by: Vegetarian Times, Feb 1999 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Jan 24, 1999, converted by MM_Buster v2.0l.

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