- 4
Ingredients
- 1 1/2 tsp. butter or margarine
- 1 cup finely chopped onions
- 2/3 chopped sweet red peppers
- 1/2 cup chopped broccoli
- 1 cup defatted reduced-sodium chicken broth
- 1 3/4 cups diced potatoes
- 2 eggs
- 3 egg whites
- 1/4 cup skim milk
- 1 Tbsp. Dijon mustard
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. marjoram leaves
- 6 Tbsp. shredded reduced-fat sharp Cheddar cheese
Preparation
Step 1
Preheat the oven to 350 degrees F. In a large no-stick frying pan, combine the butter or margarine, onions, red peppers and broccoli. Cook over medium heat, stirring frequently, for 5 minutes, or until the onions soften.
Add the broth and potatoes. Cook, stirring frequently, for 15 to 20 minutes, or until the potatoes are just tender and almost all the liquid has evaporated. If the mixture is too dry, add a bit more broth or water.
Coat a 9" deep-dish pie plate with no-stick spray. Add the potato mixture.
In a bowl, beat together the eggs, egg whites, milk, mustard, black pepper, marjoram and 3 Tbsp. of the Cheddar. Pour over the vegetables and sprinkle with the remaining 3 Tbsp. Cheddar.
Bake for 10 minutes. Reduce the heat to 325 degrees F and bake for 10 minutes, or until the frittata is barely set in the center when the dish is jiggled.
Let stand for 5 minutes before serving.
Calories per serving: 190