Cheddar-Potato Frittata

Yield: 6 servings

Exchanges per serving:
1 Lean Meat
½ Starch
1 Vegetable

Per serving:
Calories 100
Carbohydrate 10.5g
Protein 10.1g
Fat 2.1g
Cholesterol 6mg
Fiber 1.4g
Sodium 263mg


1 ½ cups coarsely chopped round red potato
Vegetable cooking spray
1 cup chopped tomato
¼ cup chopped green onions
½ teaspoon pepper
¼ teaspoon salt
1 ½ cups egg substitute
½ cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
Green onions (optional)


1. Cook potato in a medium saucepan in boiling water to cover 10 to 12 minutes or until tender. Drain well.

2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add potato, tomato, and next 3 ingredients; sauté until onion is tender.

3. Pour egg substitute over vegetable mixture. Cover and cook over medium-low heat 15 minutes or until egg is set. Sprinkle with cheddar shredded cheese; cover and cook 2 additional minutes or until cheese melts.

4. Remove from heat; cut into 6 wedges, and serve immediately. Garnish with green onions, if desired.


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