Thursday, September 18, 2014

Diabetic Recipe of the Week: Veggie Frittata

Makes: 6 servings
1 10 oz. package fresh spinach
2 large onions, chopped
1 tsp. olive oil
1 large red bell pepper, chopped
1 cup red potato, cooked, peeled, and diced
6 large eggs, lightly beaten
4 large egg whites, lightly beaten
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup, 1 oz. part-skim mozzarella cheese, shredded
2 Tbsp. shredded Parmesan cheese
1. Coat a 10-in nonstick skillet with cooking spray and heat over medium-high heat. Add spinach, and saute 2 minutes until wilted. Remove and set aside.
2. Saute onion in olive oil 8 to 10 minutes until browned, stirring occasionally. Add red bell pepper, and continue cooking 2 to 3 more minutes until soft. Add potato and stir in, then add spinach.
3. Combine eggs and whites, salt, and pepper, and whisk to thoroughly combine. Pour egg mixture into the pan and cook over medium-high heat about 7 to 9 minutes or until bottom of frittata is browned.
4. Preheat oven broiler. Sprinkle cheeses over frittata and broil 5 minutes or until lightly browned.
5. Cut into 6 wedges; serve.
This recipe appeared in the September 2012 issue of WebMD Diabetes.
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