Potato and Yellow Squash Frittata |
|
 |
Prep Time: 17 Minutes Cook Time: 16 Minutes |
Ready In: 33 Minutes Servings: 4 |
|
Ingredients:
2 1/2 cups chopped potato (about 3/4 pound) |
2 teaspoons light butter, divided |
2 1/2 cups chopped yellow squash (about 3/4 pound) |
4 large eggs |
2 large egg whites |
1/3 cup 1% low-fat milk |
1 teaspoon finely chopped fresh tarragon or chives |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2/3 cup (2.6 ounces) pre-shredded reduced-fat cheddar cheese |
Directions:
1. Place potato in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 8 minutes or just until tender. Drain well.
2. Melt 1 teaspoon butter in a large ovenproof nonstick skillet over medium-high heat. Add squash; sauté 5 minutes. Cool slightly.
3. Whisk together eggs and next 5 ingredients in a large bowl. Add potato and squash.
4. Preheat broiler.
5. Melt remaining butter in pan over low heat; add egg mixture (do not stir). Cook, uncovered, 12 minutes or until top is almost set. Sprinkle with cheese.
6. Wrap handle of pan with foil. Broil 4 minutes or until set. Cut into 8 wedges. Serve immediately.
|
|