Potato and Cheddar Frittata

By sexyswamprat

  • 1 1/2 cup Potatoes, with skin, fresh, diced, USDA Commodity Commodity , coarsely chopped red potatoes

  • 1 cup chopped tomato , chopped

  • 1/4 cup fresh chopped green onion

  • 1/2 tsp black pepper

  • 1/4 tsp salt

  • 1 1/2 cup liquid egg substitute

  • 1/2 cup fat free shredded cheddar cheese

  1. Bring a pot of water (just enough to cover potatoes) to a boil and add potatoes cooking until tender, about 10-12 minutes. Drain well.

  2. Spray a nonstick skillet with nonstick cooking spray and heat over medium high heat.

  3. Add the potato, tomato, green onions, salt, and pepper, cooking until onions are tender.

  4. Add the egg substitute into the skillet and cook, covered over medium low heat until set, about 15 minutes.

  5. Sprinkle in cheese and cover, cook until melted. Cut into 6 wedges and serve.

Nutritional Facts

Serving size
1 slice
Amount Per Serving
Calories 100.4
Total Carbs 8.4g
Dietary Fiber 1.3g
Sugars 1.8g
Total Fat 2.2g
Saturated Fat 0.4g
Unsaturated Fat 1.8g
Potassium 205.4mg
Protein 11.4g
Sodium 278.4mg
Dietary Exchanges
1/4 Fat
1/4 Starch
1 1/2 Very Lean Meat

breakfast potatoes tomatoes egg substitute cheddar cheese omlette fiber gluten free dairy calcium anti inflammatory vitamin c stovetop

6 replies

countrychic 2011-06-29 18:53:07 -0500 Report

We can eat potatoes. Red and sweet potato. are slow to turn into. Just not the white potatoes. They have alot of carbs. Too much for Diabetic

countrychic 2011-06-29 18:49:54 -0500 Report

Wow finally a potato breakfast that I can have. Sounds Great. Can't wait to try it!! Thanks for sharing it.