| 4 |
eggs |
 |
| 50
mL (1/4 cup) |
water |
| To
taste |
salt
and pepper |
| 250
mL (1 cup) |
frozen
hash brown potatoes |
| 50
mL (1/4 cup) |
chopped
onion |
| 50
mL (1/4 cup) |
chopped
green pepper |
| 8 |
thin
slices fat-reduced pepperoni |
| 1 |
small
tomato, seeded and chopped |
| 30
mL (2 tbsp) |
shredded
part-skim mozzarella cheese |
|
|
|
Beat
eggs with water; season with salt and pepper. Set aside. Heat a 20 cm
(8 inch) non-stick skillet over medium-high heat. Saute potatoes, onion
and green pepper until tender. Pour egg mixture over potato mixture.
As mixture sets at edges, with spatula, gently lift cooked portion to
allow uncooked egg to flow underneath. Cook until the bottom is set
and the top is almost set. Arrange pepperoni slices over frittata. Broil
for 2 minutes; sprinkle tomato and cheese over frittata. Broil for additional
1 to 2 minutes or until eggs are completely set and cheese is melted.
|
| Makes:
2 servings. |
| Preparation:
5 minutes Cooking: 7 minutes Broiling: 3 minutes. |
| Nutrients
per serving: |
Calories:
313 |
Protein:
21.2 g |
Carbohydrate:
24.8 g |
Fat:
14.4 g |
|
|
|
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