Broccoli Potato Frittata

• 3 cups frozen fat-free, no-salt-added shredded hash brown potatoes
• 1 teaspoon olive oil
• 1/4 cup chopped onion
• 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
• 2 cups broccoli florets, cut into 3/4-inch pieces (about 8 ounces)
• 1/8 teaspoon pepper
• 1 cup egg substitute
• 1/4 cup low-fat grated Cheddar cheese (about 1 ounce)
• 1 1/2 tablespoons shredded or grated Parmesan cheese
• 2 medium Italian plum (Roma) tomatoes, sliced (optional)

1. Put the potatoes in a colander.
2. Rinse with warm water for 1 to 2 minutes to partially thaw.
3. Set aside to drain well.
4. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
5. Cook the onion and garlic for 2 minutes, stirring occasionally.
6. Stir in the broccoli.
7. Cook for 1 minute, stirring occasionally.
8. Stir in the potatoes.
9. Sprinkle with the pepper.
10. Pour the egg substitute over all.
11. Sprinkle with the Cheddar and the Parmesan.
12. Reduce the heat to medium low and cook, covered, for 10 to 12 minutes, or until the egg substitute is set.
13. Cut into wedges.
14. Garnish with the tomato slices.
15. (Per Serving)
16. Calories: 200
17. Total Fat: 2.5g
18. Saturated: 1.0g
19. Trans: 0.0g
20. Polyunsaturated: 0.0g
21. Monounsaturated: 1.0g
22. Cholesterol: 3mg
23. Sodium: 251mg
24. Carbohydrates: 33g
25. Fiber: 4g
26. Sugars: 2g
27. Protein: 13g
28. Dietary Exchanges
29. 2 Starch
30. 1 Vegetable
31. 1 Very Lean Meat

salt, olive oil, onion, garlic, broccoli florets, pepper, egg substitute, lowfat grated cheddar cheese, parmesan cheese, italian plum

Taken from www.epicurious.com/recipes/food/views/broccoli-potato-frittata-375727 (may not work)