SERVES: 6
PREP TIME: 15 minutes
COOK TIME: 40 minutes
Ingredients:
1 tablespoon olive oil 1 1-pound bag precooked, diced red potatoes 1/2 cup pre-chopped onions 2 bell peppers, any color, diced 1 teaspoon fresh chopped thyme 1 teaspoon minced garlic 1 teaspoon salt 4 egg whites 4 whole eggs 4 ounces manchego cheese, dicedDirections:
Preheat oven to 350° F. Heat oil in an oven-proof 10-inch skillet over medium-high heat. Add potatoes. Saute until lightly browned, about 12 minutes. Add onions, peppers, thyme, garlic and salt. Saute for 8 more minutes. In a medium bowl, beat egg whites and eggs. Stir in cheese. Pour egg mixture over vegetables. Place uncovered skillet in oven for 20 minutes. Cut into wedges and serve hot.Nutritional Information
| Calories | 218 |
| Fat | 45% (11g) |
| Carbohydrate | 19g |
| Protien | 21% (11g) |
| Fibre | 2g |
| Iron | 1mg |
| Calcium | 148mg |
| Folate | 29 mcg |
Spanish Frittata
