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Potato Frittata Recipe
|Round red potatoes||9 Small, thinly sliced|
|Olive oil||1 Teaspoon|
|Thinly sliced leeks||1 Cup (16 tbs)|
|Thinly sliced zucchini||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Coarsely chopped fresh basil||2 Tablespoon|
|Balsamic vinegar||1 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Cracked pepper||1⁄4 Teaspoon|
|Frozen egg substitute||1 1⁄2 Cup (24 tbs), thawed|
Serving size: Complete recipe
Calories 1372 Calories from Fat 667
% Daily Value*
Total Fat 75 g115.9%
Saturated Fat 14.9 g74.4%
Trans Fat 0 g
Cholesterol 34.6 mg
Sodium 1735.6 mg72.3%
Total Carbohydrates 108 g36%
Dietary Fiber 14.4 g57.4%
Sugars 22.3 g
Protein 70 g140.6%
Vitamin A 84.7% Vitamin C 123.4%
Calcium 81% Iron 85.6%
*Based on a 2000 Calorie diet
Bake at 400° for 15 minutes or until tender.
Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil, and place over medium-high heat until hot.
Add leeks, zucchini, and garlic; saute until tender.
Combine sauteed vegetables, chopped basil, vinegar, and salt; toss lightly.
Wipe drippings from skillet with a paper towel.
Add 1 teaspoon oil to skillet; place over medium heat until hot.
Arrange potato slices in bottom of skillet.
Cook over medium heat, without turning, 10 minutes or until potato is lightly browned.
Spoon vegetable mixture over potato; sprinkle with cheese and pepper.
Pour egg substitute over vegetable mixture.
Cover and cook 15 minutes or until set.
Cut into 4 wedges, and serve immediately.
If desired, garnish with sour cream and basil sprigs.