Try this DIABETIC LOW FAT FRITTATA BALSAMICO recipe, or contribute your own.
Suggest a better descriptionCook potatoes in water until done, about 20 minutes. Meanwhile, in a large, heavy, non-stick skillet, stir onions to separate them into individual rings. Place pan over medium-high heat, cover tightly, and cook onions until they wilt and stew in their juices, about 5 minutes. Uncover and cook, stirring occasionally, until lightly colored. Transfer to large bowl and let cool slightly. Wipe out pan.
Drain cooked potatoes well and cut into small cubes. Add to onions. In a large bowl, beat together eggs and egg whites until well blended. Mix in onion-potato mixture. Mix in cheese, salt and pepper until well combined.
Use cooking oil spray to generously coat saucepan used for onions. Set pan over medium-high heat and heat until hot.
Pour in egg mixture, making sure onions and potatoes are evenly distributed in pan. As eggs set, keep lifting edges with a spatula or mixing spoon, tilting pan so any liquid flows to edges. Continue cooking over medium heat until set, 12 to 15 minutes.
Slide frittata onto a plate. Place skillet upside down over plate. Using hot pads or mitts, hold both skillet and plate tightly together and invert so frittata is in pan, underside on top. Return to heat. Cook 3 minutes or until cooked through on bottom. Slide frittata onto a serving plate.
Cut frittata into 8 wedges. Drizzle vinegar over top, garnish with parsley and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 705 | ||
Calories from Fat: 545 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.6g | 81 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 36.3g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 137.1mg | 42 % | |
Sodium 830.3mg | 29 % | |
Potassium 141.8mg | 4 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 16.5g | ||
Protein 22.5g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 705
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