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Title: SOUTHWEST POTATO FRITTATA
Categories: Entree Vegetarian Lacto
Yield: 4 Servings
| 2/3 | lb | (2 medium) potatoes - cut into 1/4-inch slices |
| 1 | cn | Whole kernel corn, drained - (8 3/4 ounces) |
| 1 | cn | Diced mild green chiles - (4 ounces) |
| 1 | cn | Sliced ripe olives; drained - (2 1/4 ounce can) |
| 1 | Jar sliced pimientos - (2 ounces), drained | |
| 3 | Green onions; sliced | |
| 2 | tb | Chopped cilantro or parsley |
| 8 | Eggs; OR... | |
| 2 | c | -Egg substitute |
| 2 | tb | Water |
| Pepper, to taste | ||
| 1/3 | c | Grated Parmesan cheese |
Heat broiler. Place potatoes in shallow 1 1/2- to 2-quart microwave- safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes. Coat 10-inch nonstick skillet with vegetable cooking spray; add potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes. Meanwhile, in medium bowl mix remaining ingredients except pepper and cheese; season with pepper. Pour mixture over potatoes. Cover; cook over medium heat until eggs are almost set, about 10 minutes. Remove cover. Sprinkle with cheese. Wrap skillet handle in double thickness of aluminum foil. Place skillet 4 to 5 inches from heat source. Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt cheese. Cut into wedges to serve.
NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Orange and Onion Salad; Warm Corn Tortillas; Strawberries
Nutritional Information Per Serving: 310 calories; 17 g fat; 435 mg cholesterol; 850 mg sodium; 24 g carbohydrate; 3 g fiber; 20 g protein.