Two cheeses and lots of potatoes make this meal a hearty vegetarian alternative.
Serves: 4 servings
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped onion
- 1 teaspoon crushed fresh garlic
- 1 teaspoon dried Italian seasoning or fines herbes*
- 1/8 teaspoon ground black pepper
- 2 cups sliced cooked potatoes (about 2 medium)
- 2 cups fat-free egg substitute
- 1 tablespoon plus 1 teaspoon grated nonfat or regular Parmesan cheese
- 3/4 cup shredded nonfat or reduced-fat mozzarella cheese
- * A blend of thyme, oregano, sage, rosemary, marjoram, and basil, fines herbes can be found in the dried spice section of most grocery stores.
- Coat a 10-inch oven-proof skillet with nonstick cooking spray, and preheat over medium heat. Add the green pepper, onion, garlic, Italian seasoning or fines herbes, and pepper; cover; and cook, stirring occasionally, for about 2 minutes, or just until the vegetables are crisp-tender. Cover the skillet periodically if it begins to dry out. (The steam from the cooking vegetables will moisten the skillet.)
- Add the potatoes to the skillet, and stir to mix well. Spread the mixture out to form an even layer over the bottom of the skillet.
- Reduce the heat to low, and pour the egg substitute over the potato mixture. Cook for 10 to 12 minutes without stirring, or until the eggs are almost set.
- Place the skillet under a preheated broiler, and broil for about 3 minutes, or until the eggs are set but not dry. Sprinkle first the Parmesan and then the mozzarella over the top, and broil for an additional minute, or until the cheese is melted and the top is nicely browned.
- Cut the frittata into wedges, and serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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