Potato and Onion Frittata Recipe
Just plain healthy recipe...
This potato and onion fritatta is a flavorful and hearty dish with potato, onion, garlic and bell peppers baked in an egg substitute base .
1 small baking potato, peeled, halved and sliced one-eighth inch thick
1/4 cup chopped onion
1 clove minced garlic
Dash ground bell peppers
1 tablespoon butter
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.
Nutrition information per serving:
Yield: 2 servings
Calories: 179; Total Fat: 5g; Saturated fat: 1g; Cholesterol: 0mg; Carbohydrates: 19g; Protein: 14g; Fiber: 1g; Sodium: 276mg