Frittata

Nutrition Facts

Per serving: Calories: 259 Carbohydrates: 21 g Total Fat: 12 g Saturated Fat: 3 g Cholesterol: 213 mg Protein: 19 g Fiber: 3 g Sodium: 495 mg Carb Choices: 1.5

Ingredients

1/2 cup thinly sliced red bliss or Yukon gold potatoes (2 1/2 ounces)
1 teaspoon olive oil
1 cup chopped mushrooms
1/3 cup chopped onion
1/2 cup grated zucchini
2 eggs
4 egg whites
1 1/2 tablespoons chopped oil-packed sun-dried tomatoes
1 tablespoon seasoned breadcrumbs
1 tablespoon chopped basil or 1/2 teaspoon dried basil
1 tablespoon grated Parmesan cheese
1/8 teaspoon dried thyme
Salt and pepper to taste (optional)
1 teaspoon heart-healthy butter-flavored spread

Directions

Use whatever vegetables you like instead of, or in addition to, the mushrooms and zucchini specified here.

1. Preheat oven to 350F. In a small saucepan, cook potatoes in boiling water for 6 minutes or until tender; drain.

2. In an 8-inch oven-proof, slope-sided nonstick skillet, heat the oil over medium-high heat. Add the mushrooms and onion, and cook, stirring, until vegetables are softened, about

3 minutes. Add zucchini and cook, stirring, 1 minute longer. Set aside.

4. In a medium bowl, beat the eggs and egg whites until completely combined. Add the potatoes, sun-dried tomatoes, breadcrumbs, basil, Parmesan cheese, thyme, salt and pepper. Stir in the cooked vegetables.

5. Add the butter spread to the skillet the vegetables were cooked in. Melt, over medium heat, coating the bottom and sides of the skillet. Pour eggs into the skillet and cook until the edges of the egg set, 3 to 4 minutes. Place skillet in oven for 15 minutes or until egg is cooked through. Using a plastic or wooden spatula, slide onto serving plate and cut into wedges to serve.

07/05/2011 11:06 am | by Jennifer