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
How
To Make Potato Cheddar Frittata :
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.