Vegetarian

Potato, Cilantro and Tomato Frittata is for Breakfast.

Potato, Cilantro and Tomato Frittata takes 15 minutes to prepare.

Potato, Cilantro and Tomato Frittata takes 15 minutes to cook.

Potato, Cilantro and Tomato Frittata makes 4 servings.

The ingredients for Potato, Cilantro and Tomato Frittata are:

1 lb baby red potatoes
1 Tbs olive oil
1 garlic clove, crushed
1/4 cup fresh cilantro, chopped
6 oz tomatoes, chopped and de-seeded
1/2 cup red peppers, chopped
8 egg whites
2 whole eggs'
salt & pepper to taste

Here is how you make Potato, Cilantro and Tomato Frittata:

Cut potatoes into chunks. Cover with lightly salted water and boil 8-10 minutes until almost soft. Beat eggs and egg whites. Season with salt and pepper to taste.Heat olive oil. Add garlic and peppers. Cook over med-low heat for about 1 minute. Sprinkle potatoes, tomatoes and 1/4 cup cilantro into the pan. Cook over med-heat about 5 minutes until mostly set. Use stiff rubber spatula or wooded spatula to lift eggs and let uncooked portion to bottom of pan. Take off heat when almost set. Put under broiler for 2-4 mintues more to set top. Sprinkle with remaining cilantro (and a little grated cheese, if desired).Number of Servings: 4Recipe submitted by SparkPeople user MICHTOTMAN.

The nutritional information for Potato, Cilantro and Tomato Frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 155.9

• Total Fat: 6.2 g
• Cholesterol: 106.3 mg
• Sodium: 39.3 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 1.8 g
• Protein: 10.8 g

The dietary needs meet for Potato, Cilantro and Tomato Frittata is Vegetarian