|3||tablespoons snipped fresh chives|
|1||teaspoon olive oil|
|1/2||pound fresh asparagus spears, trimmed and cut into 1-inch pieces|
|3||cups frozen potatoes O'Brien with onions and peppers, thawed|
|1||garlic clove, pressed|
|3/4||cup (3 ounces) reduced-fat shredded cheddar cheese, divided|
|1/8||teaspoon ground black pepper|
|1||carton (16 ounces) pasteurized refrigerated egg product|
|2||small plum tomatoes, sliced|
|Additional snipped fresh chives (optional)|
Yield: 6 servings
Nutrients per serving: Calories 160 (23% from fat), Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 16 g, Protein 13 g, Sodium 480 mg, Fiber 2 g
Diabetic exchanges per serving: 1 starch, 1 1/2 low-fat meat (1 carb)
Cook's Tips: If desired, 1 1/2 cups fresh broccoli florets can be substituted for the asparagus.
Frozen potatoes thaw quickly in the microwave. Place them in the Small Micro-Cooker® and follow the directions on the package for thawing in the microwave.
Pasteurized refrigerated egg product comes in cartons and can usually be found near the eggs in the grocery store. Made of 99% egg whites, it is a cholesterol-free, fat-free and low-calorie product. Use it in place of whole eggs in many your favorite egg dishes.
Use the Small Nylon Turner to cut the frittata into wedges without damaging the pan's nonstick surface.