Recipe - Squash-And-Potato Frittata

Three fourths pound Unpeeled red potatoes, (9
small)
Vegetable cooking spray
1 cup Thinly cut or sliced up zucchini
1 cup Thinly cut or sliced up yellow squash
One fourth cup Loosely packed parsley
One half teaspoon Grated lemon rind
One fourth teaspoon Salt
One fourth teaspoon Ground pepper
1 Clove garlic, crushed
2 teaspoon Olive oil
One half cup Crumbled feta cheese, (2
ounces)
1 One half cup Thawed frozen egg substitute

Place potatoes in a medium saucepan; cover with water, and bring to a boil
over mediumhigh heat. Cook, uncovered, 20 minutes or just until tender.
Drain; let cool. Peel potatoes, and cut into 1/4inch slices.

Coat a large nonstick skillet with cooking spray; place over low heat until
hot. Add zucchini and yellow squash. Cover and cook 10 minutes or until
tender. Combine squash mixture, parsley, and next 4 ingredients in a bowl;
toss gently.

Wipe skillet with paper towels. Heat oil in skillet over medium heat.
Arrange potato slices in bottom of skillet, overlapping slices. Cook over
medium heat, without turning, 10 minutes or until potato slices begin to
brown.

Spoon half of the squash mixture evenly over the potato layer; top first
with feta cheese and then with the remaining squash mixture. Pour egg
substitute over vegetable mixture; cover and cook over mediumlow heat 20
minutes or until set. Yield: 4 servings (serving size: 1 wedge).

Per serving: 274 Calories; 16g Fat (50% calories from fat); 15g Protein;
19g Carbohydrate; 14mg Cholesterol; 493mg Sodium

Serving Ideas : Serve warm.

Recipe by: Cooking Light, Jul/Aug 1994, page 82

Posted to MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.