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Instead of sautéing the potatoes and onions in butter, you cook them in water to cut the fat. Makes 2 servings. Per serving: 168 Cal 4g total fat (3g sat fat) 13mg chol 407mg sodium
2g fiber 17g prot
15g Carbo
4 Ounces tiny new potatoes, cut into ½ inch slices ( 1 cup)
¼ cup chopped red onion or yellow sweet pepper
¼ cup chopped red, green, and/or yellow sweet pepper
4 eggs
½ teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Nonstick cooking spray
¼ cup shredded swiss cheese
Fresh rosemary (optional)
1. In a covered 6- 7 inch nonstick skillet with flared sides, cook potatoes and onion in a small amount of boiling water for 7 minutes. Add sweet pepper. Cook, covered for 3 to 5 minutes more or until vegetables are tender. Drain in a colander.
2. Meanwhile, in a small bowl, shisk together egg, ½ teaspoon rosemary, salt and pepper. Set aside
3. Wipe out skillet; lightly coat with cooking spray. Return vegetables to skillet. Pour egg mixture over vegetables. Cook over medium heat, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around the edge, lifting mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg is almost set but still glossy and moist.
4. Remove skillet from heat. Sprinkle with cheese. Let stand, covered, for 3 to 4 minutes or until top is set and cheese is melted.
5. To serve, cut frittata into wedges. If desired, top each serving with fresh rosemary.