| Cuisine: American | Type: Side Dish | Serves: 4 |
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Source:
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Eating Well Feb 2012 |
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Attributes:
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Healthy, Vegetarian |
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Comments:
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Makes a great breakfast, light lunch or main meal as well as a side |
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Serving Suggestions:
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Ingredients:
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1 tbs. extra-virgin olive oil 2 cups refrigerated preshredded potatoes 8 oz. Brussels sprouts, trimmed and thinly sliced (about 2 cups) 1/2 cup chopped onion 2 cloves garlic, minced 1 16-oz. container liquid egg substitute, such as Egg Beaters 1/3 cup grated Parmesan cheese 1/4 cup low-fat milk 1 tsp. dried thyme 1/2 tsp. salt 1/2 tsp. freshly ground pepper |
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Instructions:
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Preheat oven to 400°F. Coat four 10-ounce ovenproof ramekins with cooking spray and place on a baking sheet. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, Brussels sprouts, onion and garlic and cook, stirring, until softened and beginning to brown, about 6 minutes. Divide the mixture among the prepared ramekins. Whisk egg substitute, cheese, milk, thyme, salt and pepper in a medium bowl. Pour the egg mixture over the potato mixture and gently stir to combine. Transfer the baking sheet to the oven. Bake until the eggs are set and an instant-read thermometer inserted in a frittata registers 160°F, about 25 minutes. Per serving: 209 calories; 6 g fat ( 2 g sat , 3 g mono ); 7 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 18 g protein; 3 g fiber; 666 mg sodium; 622 mg potassium. |
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Related recipes:
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None |
2012-04-12