Recipe - Herbed-Potato Frittata

2 cup Diced red potato
1 tablespoon Reducedcalorie stick
margarine
1/3 cup Sliced green onions
1 teaspoon Dried basil
One half teaspoon Dried marjoram
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 Clove garlic, minced
16 ounce Egg substitute, (2 cartons)
Three fourths cup Shredded reducedfat sharp
cheddar cheese, (3 ounces)

Place potato in a saucepan; add water to cover, and bring to a boil. Cover,
reduce heat, and simmer 15 minutes or until tender; drain.

Melt margarine in a 10inch nonstick skillet over mediumhigh heat. Add
potato, onions, and next 5 ingredients; saute 2 minutes. Spread mixture
evenly in bottom of skillet; pour egg substitute over potato mixture.
Reduce heat to mediumlow, and cook, uncovered, 8 minutes or until almost
set.

Wrap handle of skillet with aluminum foil; broil 5One half inches from heat 3
minutes. Sprinkle with cheese; broil an additional 30 seconds or until
cheese melts. Yield: 4 servings.

Per serving: 278 Calories; 16g Fat (55% calories from fat); 19g Protein;
10g Carbohydrate; 7mg Cholesterol; 527mg Sodium

Recipe by: Cooking Light, Jan/Feb 1995, page 122

Posted to MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.