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Potato Mushroom Frittata

A home-style Potato Mushroom Frittata made with Eggs, Egg Whites, Unpeeled Red Potatoes, Fresh Mushrooms, and Green Onions. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 4
• 5
• 2 1/2 cup
• 2 1/2 cup
• 2 tbsp
• 2 clove
• 1 tsp
• 4 tsp
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   In med bowl, combine eggs and egg whites; beat well. Set aside.

2. 2

   Spray large nonstick skillet with nonstick cooking spray.

3. 3

   Heat over med-high heat until hot.

4. 4

   Add potatoes; cover and cook 8 - 10 min or until crisp-tender, stirring occasionally.

5. 5

   Add mushrooms, onions, garlic and half of the basil; cook and stir 4 - 5 min or until garlic is golden brown.

6. 6

   Reduce hat to low; pour egg mixture into skillet.

7. 7

   Cook 4 min. As edges set, run spatula around edge of skillet and lift egg mixture to allow uncooked egg to flow to bottom of skillet.

8. 8

   Cover; cook an additional 3 - 5 min or until top is set but still moist.

9. 9

   Top with tomato, Parmesan cheese and the remaining basil; cover tightly.

10. 10

    Remove from heat; let stand 1 - 2 min. Cut into wedges to serve.

11. 11

    If desired, season to taste with pepper.

12. 12

    WW Points: 3 (per my measurements)

13. 13

    NOTES: Cal 135.9

14. 14

    Total Fat 4.6g

15. 15

    Sat Fat 1.4g

16. 16

    Carb 12.2g

17. 17

    Fib 1.7g

18. 18

    Pro 11.9g

19. 19

    Sod 131mg

20. 20

    CFF 30.3%