Vegetarian

MUSHROOM and POTATO FRITTATA is for Dinner.

MUSHROOM and POTATO FRITTATA takes 15 minutes to prepare.

MUSHROOM and POTATO FRITTATA takes 20 minutes to cook.

MUSHROOM and POTATO FRITTATA makes 4 servings.

The ingredients for MUSHROOM and POTATO FRITTATA are:

1 TBSP OLIVE OIL
SPRAY OIL
1 LARGE ONION CHOPPED
4 MED. POTATOES GRATED
12 SHITAKE MUSHROOMS CHOPPED
1 CUP EGG WHITES
2 WHOLE EGGS
1 CUP OF GRATED CHEESE (SWISS, CHEDDAR)
6 TBSP SKIM MILK
1 TBSP WW FLOUR
1/2 TSP BAKING POWDER
DASH SALT
DASH PEPPER
CHOICE OF HERBS (BASIL/DILL/OREGANO/ PARSLEY/ROSEMARY/TARRAGON ETC.)

Here is how you make MUSHROOM and POTATO FRITTATA:

1. PREHEAT OVEN TO 300F2.COAT A 8X12 OVEN DISH WITH SPRAY OIL. IN A FRYING PAN ON MEDIUM HEAT SAUTE ONIONS, POTATOES AND MUSHROOMS. PLACE SAUTEED VEGGIES IN DISH.3. IN A MIXING BOWL, BEAT THE EGG WHITES INTO A WHITE FROTH.4. IN ANOTHER LARGE MIXING BOWL, BEAT THE WHOLE EAGGS, THAEN ADD MILK FLOUR, BAKING POWDER, SALT AND PEPPER. FOLD IN THE EGG WHITES AND SPRINKLE IN THE HERBS. POUR THE EGG MIXTURE INTO THE DISH WITH THE SAUTEED VEGETABLES. TOP WITH GRATED CHEESE. 5. BAKE 15-20 MINUTES. REMOVE FROM OVEN AND COOL FOR 10 MINUTES BEFORE SERVING.Serving Size: 4 SERVINGSNumber of Servings: 4Recipe submitted by SparkPeople user FRANCES814.

The nutritional information for MUSHROOM and POTATO FRITTATA is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 289.4

• Total Fat: 12.2 g
• Cholesterol: 113.6 mg
• Sodium: 423.7 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 3.4 g
• Protein: 20.7 g

The dietary needs meet for MUSHROOM and POTATO FRITTATA is Low Carb