Rosemary Potato Frittata
ounces tiny new potatoes, cut into 1/4-inch slices (1 cup)
cup chopped red, green, or yellow sweet pepper
Nonstick cooking spray
cup refrigerated or frozen egg product, thawed or 4 eggs, beaten
cup shredded Swiss cheese (1 ounce)
Cracked black pepper
- In a covered medium nonstick skillet cook potatoes and onion in a small amount of boiling water for 7 minutes. Add sweet pepper. Cook, covered, for 3 to 5 minutes more or until vegetables are tender. Drain vegetables in a colander. Cool and dry the skillet. Lightly coat the skillet with cooking spray. Return vegetables to the skillet.
- In a small bowl combine egg product or eggs, rosemary, and salt. Pour over vegetables in the skillet; do not stir. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting egg mixture until it is nearly set (top will be moist).
- Remove skillet from heat. Sprinkle with cheese. Let stand, covered, for 3 to 4 minutes or until top is set and cheese is melted. Sprinkle with cracked black pepper to serve. Makes 2 servings.