Title: Squash-And-Potato Frittata
Categories: Vegetarian Vegetable
Yield: 4 Servings

3/4	lb	Unpeeled red potatoes -- (9
		Small)
		Vegetable cooking spray
1	c	Thinly sliced zucchini
1	c	Thinly sliced yellow squash
1/4	c	Loosely packed parsley
1/2	ts	Grated lemon rind
1/4	ts	Salt
1/4	ts	Ground pepper
1		Clove garlic -- crushed
2	ts	Olive oil
1/2	c	Crumbled feta cheese -- (2
		Ounces)
1 1/2	c	Thawed frozen egg
		Substitute

Place potatoes in a medium sauce-pan; cover with water, and bring to a boil over medium-high heat. Cook, uncovered, 20 minutes or just until tender. Drain; let cool. Peel potatoes, and cut into 1/4-inch slices.

Coat a large nonstick skillet with cooking spray; place over low heat until hot. Add zucchini and yellow squash. Cover and cook 10 minutes or until tender. Combine squash mixture, parsley, and next 4 ingredients in a bowl; toss gently.

Wipe skillet with paper towels. Heat oil in skillet over medium heat. Arrange potato slices in bottom of skillet, overlapping slices. Cook over medium heat, without turning, 10 minutes or until potato slices begin to brown.

Spoon half of the squash mixture evenly over the potato layer; top first with feta cheese and then with the remaining squash mixture. Pour egg substitute over vegetable mixture; cover and cook over mediumlow heat 20 minutes or until set. Yield: 4 servings (serving size: 1 wedge).

Recipe By : Cooking Light, Jul/Aug 1994, page 82

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

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