ROSEMARY POTATO FRITTATA
From Diabetic Living. Just 168 calories and counts as 1 carb choice. Exchanges: 1 starch, 2 very lean meat, .5 fat. Cooking times are estimates.
Provided by Krystalin
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a covered 6- to 7-inch nonstick skillet with flared sides, cook potatoes and onion in a small amount of boiling water for 7 minutes. Add sweet pepper. Cook, covered, for 3 to 5 minutes more or until vegetables are tender. Drain in a colander.
- Meanwhile, in a small bowl, whisk together egg, 1/2 teaspoon rosemary, salt, and pepper. Set aside.
- Wipe out skillet; lightly coat with cooking spray. Return vegetables to skillet. Pour egg mixture over vegetables. Cook over medium heat, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around the edge, lifting mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg is almost set but still glossy and moist.
- Remove skillet from heat. Sprinkle with cheese. Let stand, covered, for 3 to 4 minutes or until top is set and cheese is melted.
- To serve, cut frittata into wedges. If desired, top each servings with fresh rosemary.
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Debra Harrell
[email protected]I love that this frittata is so versatile. I've made it with different kinds of potatoes, cheese, and vegetables, and it's always delicious.
Charles Walker
[email protected]This frittata is a great make-ahead breakfast or brunch option. It's also perfect for potlucks and picnics.
Christina Perisee
[email protected]I've made this frittata several times now and it's always a hit! It's a great way to use up leftover potatoes and eggs, and it's always delicious.
Hibibi Prdure
[email protected]This frittata was a great way to use up leftover potatoes and eggs. It was easy to make and very tasty. I would definitely make it again.
Naduli Bandara
[email protected]I'm not sure what went wrong, but my frittata didn't turn out very well. It was too dry and the potatoes were undercooked. I think I'll try a different recipe next time.
Albert Kohlenburg
[email protected]This frittata was a bit bland for my taste. I think I would add some more salt and pepper next time. Otherwise, it was a good recipe.
Alexander David
[email protected]I followed the recipe exactly and the frittata turned out great! It was light and fluffy, with a nice crispy crust. The flavors were also very good. I would definitely recommend this recipe.
Diann Martinage
[email protected]This rosemary potato frittata was a great way to use up leftover potatoes. It was easy to make and very tasty. I would definitely make it again.
ASED LY
[email protected]I made this frittata for breakfast this morning and it was a hit! My husband and I both loved it. The frittata was fluffy and flavorful, and the potatoes were perfectly cooked. We will definitely be making this again.
west emmy
[email protected]This frittata was delicious! I loved the combination of flavors and textures. The potatoes were perfectly cooked and the rosemary added a nice touch of flavor. I will definitely be making this again.
Shahin Gazi
[email protected]I'm not a huge fan of frittatas, but this one was surprisingly good! The rosemary and potatoes gave it a nice flavor, and the eggs were cooked perfectly. I would definitely make this again.
Ibrahim Erraji
[email protected]This rosemary potato frittata was a delightful culinary experience. The flavors of the rosemary, potatoes, and cheese blended perfectly, creating a savory and satisfying dish. The texture was also spot-on, with the potatoes providing a tender bite an