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 A low-cholesterol, skillet breakfast made with egg substitute. To get a lot of flavor, don't skimp on the onions. |
 That's beef bacon from Trader Joe's, and a garnish of red-veined sorrel that just re-emerged in my garden. |
 The parmesan cheese and fresh herbs add the color |
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This is a tasty frittata with potato and onion.
Ingredients
- 3 med. potatoes, cubed
- 2 small onions, chopped large
- 3 T. Vegetable oil for frying
- 1 Pt. Egg Substitue such as Egg Beaters
- salt and pepper to taste
- freshly grated nutmeg to taste
- grated Parmegiano Reggiano cheese, to taste
Directions
- In a large iron skillet, over medium-high heat sauté the potatoes for a few minutes in oil.
- Add the onions and sauté until potatoes and onions are golden brown.
- Add salt, pepper, and nutmeg to taste, then stir.
- Add 1 pint of egg substitute.
- Sprinkle on cheese and fresh herbs, if desired.
- Put iron skillet into oven and broil until golden brown.
- Serve over mixed greens dressed in a sweet balsamic vinaigrette.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 6 servings | |
| Calories 90 | |
| Calories from Fat 21 | 23% |
| Total Fat 2.34g | 3% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 367mg | 10% |
| Total Carbs 15.92g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.51g | 1% |
| Protein 1.84g | 3% |
