Rosemary Potato Frittata
(from Lucianolinda’s recipe box)
Source: Better Homes and Gardens- Diabetic Living
Serves 2 peopleCategories: Vegetables- Potatoes
Ingredients
- 4 oz. tiny new potatoes, cut into 1/4-inch slices (1 cup)
- 1/4 cup chopped red onion or yellow onion
- 1/4 cup chopped red, and/ or yellow sweet pepper
- 1 cup refrigerated or frozen egg product, thawed or 4 eggs
- 1/2 tsp. snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed
- 1/8 tsp. salt
- 1/8 tsp. ground black pepper
- Non stick cooking spray
- 1/4 cup shredded Swiss cheese ( 1oz.)
- Fresh rosemary (optional)
Directions
- In a covered 6 to 7-inch nonstick skillet with flared sides, cook potatoes and onion in a small amount of boiling water for 7 minutes. Add sweet pepper. Cook, covered, for 3 to 5 minutes more or until vegetables are tender. Drain in a colander.
- Meanwhile, in a small bowl, whisk together egg, 1/2 tsp. rosemary, salt and pepper. Set aside.
- Wipe out skillet; lightly coat with cooking spray. Return vegetables to skillet. Pour egg mixture over vegetables. Cook over medium heat, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around the edge, lifting mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg is almost set but still glossy and moist.
- Remove skillet from heat. Sprinkle with cheese. Let stand, covered, for 3 to 4 minutes or until top is set and cheese is melted.
- To serve, cut frittata into wedges. If desired, top each serving with fresh rosemary.