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Suggest a better description1. Drain the can of ROASTED RED PEPPER, rinse and pat dry, then sliced into strips. 2. Heat OLIVE OIL in a large saute pan or heavy skillet. 3. Add POTATOES and ONIONS and cook gently over medium-low heat until POTATOES are tender, 15 to 20 minutes. 4. Add RED PEPPERS and saute briefly. 5. Lightly beat the EGGS with SALT and PEPPER, then pour into skillet. 6. Tilt the pan and gently lift the filling so the EGGS flow around and under it. 7. Lower heat and cook gently until EGGS are just about set. 8. To finish the frittata, slip it under a pre-heated broiler for a few minutes, watching closely, until EGGS are set and frittata begins to brown. 9. Slip or flip onto a plate and cool. Slice into wedges to serve. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 7 | ||
Calories from Fat: 7 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.4mg | 1 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 7
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