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Cheddar-potatoe frittata
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| Artist: |
_ |
| Categories: |
Entrees |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Coarsely chopped round red o | | | Vegetable cooking spray | | 1
| cup | Chopped tomato | | 1/4
| cup | Chopped g. onion | | 1/2
| tsp | Pepper | | 1/4
| tsp | Salt | | 1 1/2
| cup | Frozen egg substitute, thawd | | 1/2
| cup | Shredded reduced-fat sharp e |
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Procedures:
| 1 | Cook potato in boiling water 10 - 12 min. until tender. | | 2 | Drain well. | | 3 | Coat a large nonstick skillet with cookiing spary; place over med-high heat until hot. | | 4 | Add potato, tomato, g. | | 5 | Onion, and spices until onion is tender. | | 6 | Pour egg substitute over vegetable mixture. | | 7 | Cover, cook over med-low heat for 15 minutes or until set. | | 8 | Sprinkle with cheese. | | 9 | Cover, cook 2 minutes until cheese melts. | | 10 | Cut into 6 wedges, serve immediately. | | 11 | The jenny craig cookboo |
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