Veggie Potato Frittata



Veggie Potato Frittata
Recipe type: Breakfast Dishes
Prep time: 
Cook time: 
Total time: 
Serves: 4
A frittata is an easy one skillet egg dish. This version is substantial with veggies and potatoes. easy to prepare; low fat; low cholesterol.
  • 3 cups frozen shredded hash brown potatoes
  • ½ cup egg substitute
  • 4 large egg whites
  • 1½ teaspoon vegetable broth
  • ⅓ cup chopped onion
  • ½ teaspoon garlic powder
  • 1 cup broccoli florets, cut into ¾ inch pieces
  • 1 cauliflower florets, cut into ¾ inch pieces
  • ⅛ teaspoon pepper
  • ⅓ cup shredded nonfat cheddar cheese
  • 1½ tablespoon grated nonfat Parmesan cheese
  • 2 tablespoon chopped green onions, optional
  1. Place hash brown potatoes in a colander and rinse with warm water for 1 to 2 minutes, until partially thawed.
  2. Set aside to drain well.
  3. Combine egg substitute and egg whites in medium bowl and whisk until frothy.
  4. Spray a large nonstick skillet with cooking spray
  5. Add vegetable broth and heat over medium-high heat.
  6. Add onion and cook for 2 minutes, until softened; sprinkle with garlic powder.
  7. Add broccoli and cauliflower; cook 1 to 2 minutes, stirring frequently.
  8. Mix in hash brown potatoes and mix well; sprinkle with pepper.
  9. Pour egg mixture over top and sprinkle with cheddar and Parmesan cheeses.
  10. Reduce heat to medium-low; cook, covered, 10 to 12 minutes, until eggs are firm.
  11. Cut into wedges and garnish with chopped green onions (if desired).
Nutrition Information
Calories: 164 Fat: .2g Carbohydrates: 27g Sodium: 259mg Fiber: 4g Protein: 7g Cholesterol: 0mg

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