Title: Basil-Potato Frittata
Categories: Vegetarian
Yield: 4 Servings

2	c	Diced baking potato -- (1
		Large)
		Vegetable cooking spray
1/2	c	Thinly sliced onion --
		Separated into rings
1/4	c	Finely grated fresh Parmesan
		Cheese -- (1/2 ounce)
		Divided
1	tb	Chopped fresh basil
2	tb	Water
1/2	ts	Salt
1/2	ts	Hot sauce
4		Egg whites -- lightly
		Beaten
3		Eggs -- lightly beaten
1	tb	Balsamic vinegar

Place the diced potato in a medium saucepan; cover with water, and bring to a boil. Cook 7 minutes or until tender. Drain and let cool.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 6 minutes or until tender. Remove from heat, and set aside.

Combine 3 tablespoons of cheese, basil, and the next 5 ingredients (basil through eggs) in a medium bowl; stir in potato and onion. Wipe skillet with paper towels, and recoat with cooking spray. Place skillet over medium heat until hot. Add egg mixture, and cook 6 minutes or until almost set.

Wrap handle of skillet with foil, and broil 1-1/2 minutes. Top with remaining cheese, and broil for 30 seconds or until cheese melts. Drizzle vinegar over the frittata, and cut into 4 wedges. Yield: 4 servings.

Recipe By : Cooking Light, May 1995, page 85

From: Igor@digex.Net Date: 28 Jan 97 Mastercook Recipes (Mailing List) Ä

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