Potato Frittata Twist

Photo by Gillian SonnierPotato Frittata Twist, made with eggs, potatoes and roasted red peppers, can be served at any meal from breakfast to supper. The recipe is from 'Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer' by Barbara C. Unell and Judith Fertig.
Photo by Gillian SonnierPotato Frittata Twist, made with eggs, potatoes and roasted red peppers, can be served at any meal from breakfast to supper. The recipe is from 'Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer' by Barbara C. Unell and Judith Fertig.

BarBara C. Unell and Judith Fertig

Advocate-tested recipe

Potato Frittata Twist

Serves 4. Recipe is from “the Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer” by Barbara C. Unell and Judith Fertig” (Andrews McMeel Publishing, 2012).

11/2 tbls. Work of Art Drizzle (see recipe), divided

3 medium cold baked russet potatoes, thinly sliced

1 cup very thinly sliced jarred roasted red peppers

1/4 cup chopped fresh Italian parsley

2 large eggs

2 large egg whites

Salt and pepper

1. Place a large skillet over medium-high heat and brush the bottom with about 2 teaspoons of the Work of Art Drizzle. Arrange the potatoes, then the peppers in the skillet. Cook for 5 minutes without stirring, until the potatoes are warm. Drizzle on the remaining Work of Art Drizzle and sprinkle with the parsley.

2. In a bowl, whisk the eggs and egg whites with salt and pepper and pour over the vegetables. Cook, covered, without stirring, for about 8 minutes, until the egg mixture is solid when you shake the pan. Remove from the heat, slice and serve.

Nutritional analysis per serving: 173 calories, 2.5 grams total fat, 1 gram saturated fat, 30 grams carbohydrates, 8 grams protein, 3.6 grams dietary fiber and 66 milligrams sodium.

Work of Art Drizzle: In a small bowl, mash 1 large clove garlic, minced, with 1 teaspoon kosher salt until you have a paste. Stir in 3 tablespoons until the garlic blends in to the oil, then stir in 1 tablespoon fresh lemon juice. Makes 12 tablespoons, 20 calories each.