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  • Healthy Serving: Recipe Directory

  • Frittata with Tomatoes and Potatoes

  • Ingredients:

    • 2 eggs
    • 3/4 cup boiled, cooled, potatoes (cut small)
    • 1/4 cup skim milk
    • 2 fresh tomato or 1/4 cup canned, whole
    • 2 tsp olive oil
    • Fresh basil
    • Salt
    • Black pepper

    Directions:

    1. Heat the broiler.
    2. Dice the tomato. Heat the oil in a 9 in. skillet on med until oil is hot. Add the diced tomato and basil. Stir to coat with oil and cook about 2-3 minutes.
    3. While tomato is cooking, use a fork to scramble the eggs in a small bowl. Add the milk and mix together. Add the potatoes. Use a potato masher or a fork to thoroughly combine the egg and potato. Add salt and pepper, if desired.
    4. Add the egg/potato mixture to the skillet and use a rubber spatula to evenly spread. Try to spread the mixture lightly, as you want to keep the oil on the bottom of the mixture so the egg will set.
    5. Cook on top of the stove until the mixture is set. If you run a rubber spatula around the mixture, you can tell when it is crusting on the bottom. It should take about 5 minutes.
    6. When the mixture is set, put the pan under the broiler and broil for about 3 minutes or until the top starts to brown.
    7. Use a metal spatula to loosen the mixture from the pan. The frittata should easily slide out of the pan onto plate when it is done.

    Per serving:

    • Calories: 360