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Recipe by: azizee
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1/2 cup chopped cooked baking potato
(about
1 small)
1/4 cup finely chopped onion (about
1 small)
1/4 cup chicken broth
1/4 teaspoon pepper
1/2 cup cholesterol-free egg product
2 egg whites
1/2 cups chopped cooked whitefish or
other medium-fat fish (about
1/2 pound)
This frittata is low-fat, low-cholesterol, low-sodium and under 350 calories. Serve with Triple Wheat-Honey Muffins and it will be high-fiber, too! This dish is nice at a brunch along with Mixed Summer Fruit Freeze.
Spray 10-inch nonstick skillet with nonstick cooking spray. Cook potato, onion, broth and pepper in skillet over medium heat 3 minutes, stirring occasionally.
Mix egg product and egg whites with fork or wire whisk. Stir fish into potato mixture in skillet. Pour egg mixture over fish mixture. Rotate skillet to spread egg mixture evenly. Cook 5 minutes or until egg mixture is set; remove from heat. Cool slightly. Cut into 6 wedges.
6 servings
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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