Recipe - Tex-Mex Frittata

2 teaspoon Vegetable oil, divided
1 pound Red potatoes, thinly cut or sliced up
1 Green bell pepper, chopped
3 Green onions, cut or sliced up
1 lg Clove garlic, minced
1 tablespoon Chopped fresh oregano, OR
1 teaspoon Dried oregano, crushed
One half teaspoon Ground cumin
One half teaspoon Salt
4 Whole eggs
4 Egg whites
One fourth cup Skim milk
One half cup Shredded nonfat cheddar
cheese, divided
1 cn (4 ounce) mild whole green
chilies, drained, halved
lengthwise
1 Jar (7 ounce) roasted red
peppers, drained/ cut or sliced up

Heat 1 tsp. oil in ovenproof skillet over Medium heat. Add potatoes and
cook,turning, 15 minutes, or until lightly browned and tender. Remove to
plate. In same skillet, heat remaining oil over Medium heat. Add pepper and
green onions; cook, stirring, until crisptender. Add next four ingredients
and potatoes; cook, stirring 12 minutes. Meanwhile, preheat broiler. In
bowl, combine eggs, egg whites, milk and One fourth cup cheese. Pour into skillet.
Reduce heat to Low; cover and cook 1012 minutes until eggs are almost set.
Top with chilies, red peppers and remaining One fourth cup cheese. Broil 12
minutes or until cooked through. Serve with tomato salsa , light sour cream
and warmed lowfat flour tortillas, if desired.

Per serving: 250 calories, 7.2 g. fat, 25% CFF, 183 mg. cholesterol.

MC formatting by bobbi744@sojourn.com

Recipe by: First magazine, Oct. 7'96, p. 77 Posted to Digest
eatlf.v097.n085 by Roberta Banghart bobbi744@sojourn.com on Mar 29, 1997