Try this Squash-And-Potato Frittata recipe, or contribute your own.
Suggest a better descriptionPlace potatoes in a medium sauce-pan; cover with water, and bring to a boil over medium-high heat. Cook, uncovered, 20 minutes or just until tender. Drain; let cool. Peel potatoes, and cut into 1/4-inch slices. Coat a large nonstick skillet with cooking spray; place over low heat until hot. Add zucchini and yellow squash. Cover and cook 10 minutes or until tender. Combine squash mixture, parsley, and next 4 ingredients in a bowl; toss gently. Wipe skillet with paper towels. Heat oil in skillet over medium heat. Arrange potato slices in bottom of skillet, overlapping slices. Cook over medium heat, without turning, 10 minutes or until potato slices begin to brown. Spoon half of the squash mixture evenly over the potato layer; top first with feta cheese and then with the remaining squash mixture. Pour egg substitute over vegetable mixture; cover and cook over mediumlow heat 20 minutes or until set. Yield: 4 servings (serving size: 1 wedge). Per serving: 274 Calories; 16g Fat (50% calories from fat); 15g Protein; 19g Carbohydrate; 14mg Cholesterol; 493mg Sodium Serving Ideas : Serve warm. Recipe by: Cooking Light, Jul/Aug 1994, page 82 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 14 | ||
Calories from Fat: 7 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.3mg | 0 % | |
Potassium 82.8mg | 2 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.1g | ||
Protein 0.4g | 1 % | |
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: 14
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