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LOW-FAT COOKING

Spuds'n Eggs

September 03, 1997|DONNA DEANE | Deane is director of The Times Test Kitchen

This low-fat frittata would be great served for brunch or as a main course for a light warm-weather dinner. Accompany it with seasonal fresh fruit; pears would be especially tasty.

After adding the egg substitute, keep an eye on the frittata so it doesn't brown too quickly on the bottom during cooking. A dollop of fresh goat's milk yogurt would make a great finishing touch if desired.

POTATO FRITTATA

1 pound red boiling potatoes

1/2 cup minced onion

2 cloves garlic, minced

Nonstick olive oil cooking spray

1 1/2 cups nonfat egg substitute (equivalent to 6 eggs)

2 tablespoons chopped cilantro

2 tablespoons minced green onion

Salt, pepper

2 tablespoons chopped tomato

Steam potatoes in steamer over boiling water until fork-tender, 30 to 35 minutes. Let cool long enough to handle and cut into 1-inch pieces.

Saute potatoes, onion and garlic in 10-inch skillet sprayed with nonstick olive oil cooking spray over medium-low heat, stirring occasionally, until potatoes are browned, about 10 minutes.

Combine egg substitute, 1 tablespoon cilantro, 1 tablespoon green onion and salt and pepper to taste. Pour evenly over potatoes in skillet. Cover and cook over medium-low heat until eggs are set, 7 to 10 minutes. As frittata cooks, occasionally loosen edges with spatula and move around to prevent sticking.

When eggs are set, sprinkle with remaining cilantro and green onion and slide out of skillet onto serving plate. Garnish with chopped tomato.

6 servings. Each serving:

112 calories; 107 mg sodium; 0 mg cholesterol; .11 gram fat; 20 grams carbohydrates; 8 grams protein; 1.88 grams fiber.

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