Bitsy's Kitchen
Frittata with Peppers and Potatoes
1 Tbsp. + 1 tsp. olive oil
2 cups diced Italian frying peppers
10 oz. all-purpose potatoes, scrubbed, diced
2 cups fat-free egg substitute
1 Tbsp. minced fresh oregano (or 1/2 tsp. dried)
1/4 tsp. salt
Freshly ground black pepper, to taste
2 tsp. freshly grated Parmesan cheese
Place the broiler rack 5" from heat. Preheat the broiler.
Place a large nonstick skillet with a heat proof handle over medium heat 30 seconds; heat the oil 30 seconds more. Add the frying peppers, potatoes and 1 cup of hot water; cover and cook 15 minutes, stirring frequently and adding 1/2 cup water at a time as needed, until the vegetables are tender and the liquid is evaporated. Transfer to a bowl; set aside and keep warm.
In a medium bowl, combine the egg substitute, oregano, salt and pepper; beat until frothy. Wipe out the skillet with a paper towel. Spray the entire inside of the skillet with nonstick cooking spray; place over medium heat 30 seconds. Pour the egg substitute mixture into the skillet, tilting to cover the bottom of the pan. Arrange the pepper mixture evenly over the egg substitute. Reduce the heat to low; cook 10-12 minutes, until the underside is set.
Broil the frittata 1-1 1/2 minutes, until the top is set and a light crust is formed. Slide the frittata onto a large plate or platter; sprinkle evenly with the cheese. Cut into 4 equal wedges and serve.
Makes 4 servings
SERVING (1 WEDGE) PROVIDES: 1 Fat, 1 Vegetable, 1 1/2 Proteins, 1/2 Bread, 5 Optional Calories.
PER SERVING: 187 Calories, 5 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 364 mg Sodium, 21 g Total Carbohydrate, 2 g Dietary Fiber, 15 g Protein, 80 mg Calcium