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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Sangay Choida
[email protected]This frittata was just okay. It wasn't bad, but it wasn't great either. I probably won't make it again.
Mustafa Sandhu
[email protected]I've tried this recipe several times and it never disappoints. It's a great way to use up leftover potatoes and eggs, and it's also a delicious and easy meal to prepare.
Javier Flores
[email protected]This frittata is a great way to use up leftover potatoes. It's also a delicious and healthy breakfast or brunch option.
Adrees Khan
[email protected]I made this frittata for a brunch party and it was a huge hit! Everyone loved it. I will definitely be making this again.
Koleoso Obedat
[email protected]This frittata was a disappointment. The potatoes were mushy and the eggs were rubbery. I won't be making this again.
jt_jx
[email protected]I've made this frittata several times and it's always a success. It's a great way to use up leftover potatoes and eggs, and it's also a delicious and healthy breakfast or brunch option.
Aemal Khan
[email protected]This is my new favorite frittata recipe! It's so easy to make and it's always a hit with my family and friends.
Moner Moto
[email protected]I'm not a big fan of rosemary, so I substituted thyme in this recipe. It turned out great! The thyme added a nice flavor to the frittata.
Nicole Corns
[email protected]This frittata was a total flop. The potatoes were undercooked and the eggs were overcooked. I won't be making this again.
rahsaan delanbanque
[email protected]I followed the recipe exactly and my frittata turned out great! It was so easy to make and it was delicious.
Sahil Gurung
[email protected]This frittata was a bit bland for my taste. I think I would have liked it more if I had added some more herbs or spices.
emekwue josephine
[email protected]My family loved this frittata! It was a great way to get them to eat their vegetables. I will definitely be making this again.
Joshua Yeboah
[email protected]Not bad! I've never had frittata before, but this was a good first experience.
Nwodo Oluchi
[email protected]This frittata was easy to make and very tasty. I used a cast iron skillet and it cooked evenly. The potatoes were nice and crispy, and the eggs were fluffy. I added some chopped bacon and cheddar cheese to mine, and it was delicious!
PUBG MOBİLE
[email protected]I've made this frittata several times and it's always a hit! It's a great way to use up leftover potatoes and eggs. I love the addition of rosemary, it really adds a nice flavor.
Titus Burabaritekpe
[email protected]This rosemary potato frittata came out perfectly! The potatoes were crispy on the outside and fluffy on the inside, and the eggs were cooked just right. The rosemary added a delicious flavor. I will definitely be making this again!