Potato and Onion Frittata
1 small baking potato, peeled, halved and sliced one-eighth inch thick
1/4 cup chopped onion
1 clove garlic, minced
Dash ground bell peppers
1 tablespoon butter or Smart Balance
1 cup egg substitute
In an 8-inch nonstick skillet, over medium-high heat, saute potato, onion, garlic and pepper in margarine until tender.
Pour egg substitute evenly into skillet over potato mixture.
Cook without stirring for five to six minutes or until cooked on bottom and almost set on top.
Carefully turn frittata; cook for one to two minutes more or until done. Slide onto serving platter; cut into wedges to serve.
Recipe makes two servings Potato and Onion Frittata.
Nutritional information per serving:
Total fat: 5g
Saturated fat: 1g