INGREDIENTS

INSTRUCTIONS

If your New Year's resolutions include an effort to eat better in 1999,
you're going to enjoy the month of January at Recipe-a-Day. The Cook &
Kitchen Staff are nearly halfway through 31 days of Recipe-a-Day~Light.
That's right, we're lightening up the fare without lightening up the flavor
of some of your favorite recipes. You can learn to lighten the load of
nearly any recipe by simply substituting low-fat and non-fat ingredients
for their traditional counterparts.
Today's recipe is for an Italian dinner omelet that goes well with a
spinach salad to make a complete meal. Once again, the more-fattening
ingredients have been replaced. Each serving now contains about 220
calories, with 9 grams of fat.
Heat two tablespoons of the olive oil in a 9- or 10-inch ovenproof
non-stick skillet over medium heat. Add sliced potatoes, onions, and 1/4
teaspoon of the salt to the warmed oil, and cook the vegetables, stirring
often, for about 15 minutes. Transfer the vegetables to a large mixing bowl
and stir in the minced garlic. Let the mixture cool for about 20 minutes;
wipe the skillet clean.
Whisk the eggs, egg whites, parsley or basil, and the remaining 1/2
teaspoon of salt in a medium- sized mixing bowl. Pour the egg mixture over
the cooled vegetables and stir to blend.
Pre-heat the oven broiler. Add the remaining tablespoon of olive oil to the
skillet and warm the oil over a medium-low heat setting. Pour in the egg
and vegetable mixture, shaking the skillet a bit to evenly distribute the
contents. Cook until the edges are set and the frittata is browned on the
bottom, usually about 8 minutes.
Place the skillet under the broiler and cook until the top of the frittata
is just set, about two or 3 minutes. Loosen the edges of the frittata and
slide onto a serving plate. Cut into 4 equal wedges and serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jan 14, 1999, converted by MM_Buster
v2.0l.

A Message from our Provider:

“God Himself does not propose to judge a man until he is dead. So why should you?”