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Herb and Potato Frittata

Kraft Memeber Recipe
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Makes: 2 servings Total Time: 30 min
Category: Dinner Entrees Sub Category: Vegetarian Entrees

what you need
  • 2 medium-size red potatoes, cut into 1/4-inch slices (1 cup)
  • 1/4 cup onion
  • 1 tsp. fresh herbs (oregano, rosemary, thyme, marjoram) or 1/2 tsp. dried herbs
  • 1 cup egg substitute, thawed or 4 eggs
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1/4 cup shredded cheese (1 ounce)
make it
1. Cook potatoes and onion in a medium-size skillet with cover in a small amount of water until vegetables are tender, 7-10 minutes. Drain in a colander.

2. Chop herbs. Whisk together with eggs, salt and pepper. Set aside.

3. Wipe out skillet; lightly coat with cooking spray. Return potatoes and onions to skillet. Pour egg mixture over them and cook over medium without stirring for about one minute or until eggs begin to set. Run a spatula around the edge to allow uncooked eggs to flow underneath. Continue to cook until eggs are set.

4. Remove skillet from heat. Add cheese to the top and allow to stand covered until cheese is melted, 3 to 4 minutes.

5. Cut frittata into wedges to serve.
Notes
Your favorite herbs can be added to this recipe. Also, mushrooms and peppers can be added.
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