Tomato, Garlic, and Potato Frittata

By Bostoncook

Ingredients

• 1 1/2 cups egg beaters® 99% egg substitute
• 2 egg whites
• 1/2 cup parmesan cheese
• 1/3 cup basil, slivered
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 cloves garlic, sliced
• 1 1/2 tablespoons olive oil
• 1/2 pound potatoes, peeled and 1/4" dice
• 2 cups cherry tomatoes, whole

Details

Servings 4

Preparation

Step 1

1. Whisk eggs-1/4 cup cheese, basil, 1/2 tsp salt, 1/4 tsp pepper.

2. Heat broiler.

3. Saute garlic in 1 tsp oil 1 min. Remove from pan.

4. Add potatoes to skillet. Saute until tender. Add to garlic.

5. Add 1/2 tsp oil to pan, saute tomatoes until skin starts to split. Add potatoes, 1/4 tsp salt, 1/4 tsp pepper. Spread out. Pour in egg. Cook, lifting edges for uncooked egg. Cover and cook 5 mins.

6. Broil 5 mins. Cover with 1/4 cup cheese. Broil 2-3 mins.

Notes: Use grape tomatoes Excellent and very easy