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Summertime frittata.

Megan Ross, Vancouver, Washington

About 1/2 pound thin-skinned

potatoes, scrubbed and diced 1/2 pound mushrooms, rinsed and

thinly sliced

2 teaspoons salad oil

3 to 4 green onions, ends trimmed,

thinly sliced

4 large eggs 1/3 cup shredded cheddar cheese

Salt and pepper

In a 10- to 12-inch frying pan with ovenproof handle, combine potatoes, mushrooms, oil, and 1/4 cup water. Cover and cook over medium-high heat until potatoes are tender to pierce, about 12 minutes; stir occasionally. Uncover and let liquid boil away.

Set aside 2 tablespoons onions; beat remainder with eggs, cheese, and 1/4 cup water to blend. Pour over cooked vegetables. Cook on low heat until eggs begin to set at pan rim, about 4 minutes.

Broil 6 inches from heat until frittata feels set when lightly touched, 2 to 3 minutes. Sprinkle with reserved onions. Serve hot or at room temperature; spoon from pan. Add salt and pepper to taste. Serves 2.

Per serving: 392 cal.; 22 g protein; 21 g fat (7.7 g sat.); 29 g carbo.; 259 mg sodium; 445 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Ross, Megan
Publication:Sunset
Article Type:Column
Date:Jul 1, 1992
Words:184
Previous Article:Juicy, tender, and low-fat sausages.
Next Article:Warm wild rice and asparagus salad.
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