Directions:
- Place potato and 3 tbs water in a small bowl. Cover with plastic wrap, vent and microwave 4 minutes or until tender, stirring once. Set aside.
- Heat a 10 skillet over med-high heat. Coat pan with cooking spray and add onion.
- Cover and cook 10 minutes or until lightly browned, stirring occasionally.
- Uncover and cook 10 minutes or until golden brown, stirring frequently. While onions cook, add 1/3 cup water, 1 Tbs at a time to prevent sticking.
- Stir in potato, sage, salt and pepper. Spoon into bowl and cool.
- Combine 1/4 cup cheese, milk, egg whites and eggs in a bowl.
- Add egg mixture to potato mixture and stir well.
- Preheat broiler.
- Pour mixture into skillet coated with cooking spray.
- Cook over medium heat for 7 minutes or until bottom of frittata is browned and top is almost set.
- Sprinkle remaining cheese on top and broil for 5 minutes or until cheese melts and top is set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.16 Kcal (721 kJ) | ||
| Calories from fat | 55.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 10% | |
|---|---|---|---|
| Cholesterol | 117.65mg | 39% | |
| Sodium | 494.89mg | 21% | |
| Potassium | 229.45mg | 5% | |
| Total Carbs | 15.42g | 5% | |
| Sugars | 3.74g | 15% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 13.65g | 27% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 0.8mg | 5% | |
| Calcium | 214mg | 21% | |
| Amount Per 100 g | |||
| Calories | 79.61 Kcal (333 kJ) | ||
| Calories from fat | 25.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.87g | 10% | |
|---|---|---|---|
| Cholesterol | 54.4mg | 39% | |
| Sodium | 228.84mg | 21% | |
| Potassium | 106.1mg | 5% | |
| Total Carbs | 7.13g | 5% | |
| Sugars | 1.73g | 15% | |
| Dietary Fiber | 1.14g | 10% | |
| Protein | 6.31g | 27% | |
| Vitamin C | 2.5mg | 9% | |
| Iron | 0.4mg | 5% | |
| Calcium | 99mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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