| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Breakfasts, Vegetarian, Low fat, Potatoes |
4 |
servings |
INGREDIENTS
| 2 |
ts |
Olive Oil |
| 1 |
sm |
Onion; Chopped |
| 2 |
|
Green Onions; Note 1, White And Green Parts, Sliced Diagonally |
| 6 |
sm |
Red Potatoes; Note 2 |
| 3 |
lg |
Eggs |
| 3/4 |
c |
Egg Beaters® 99% Egg Substitute; *Note 3 |
| 2 |
tb |
Ff Lactose Free Milk; *Note 4 |
|
|
Salt And Pepper; To Taste |
| 3 |
tb |
Shredded Cheddar Cheese; Note 5 |
INSTRUCTIONS
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 3/4
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@reggie.com>
NOTES : *Adjusted version: Cal 218.4 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@reggie.com> on Jan 24,
1999, converted by MM_Buster v2.0l.
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