Potato Frittata Twist

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.