Potato Cheddar Frittata Recipe




Potato Cheddar Frittata Recipe

Ingredients :
1 tablespoon canola oil
1-1/2 cups refrigerated diced potatoes with onion
8 large egg whites
4 large eggs
1/2 cup fat-free milk
2 green onions, chopped
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

In a large skillet, heat oil over medium-high heat. Add potatoes; cook and stir until lightly browned, 4-6 minutes. Transfer to a greased 1-1/2-qt. baking dish. Whisk next 7 ingredients; stir in shredded cheese. Pour egg mixture over potatoes. Loosely cover baking dish with foil.
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower dish onto trivet. Lock lid; close pressure-release valve. Adjust to pressure cook on high 30 minutes.
Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes.

Health tip :
Replacing some of the whole eggs with egg whites keeps this dish on the light side. If you prefer to use all whole eggs, use eight eggs total.

Nutrition Facts :
1 wedge: 241 calories, 13g fat (5g saturated fat), 201mg cholesterol, 560mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 1 fat, 1/2 starch.


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