POTATO, RED PEPPER AND ONION FRITTATA
Yield: 4 servings "Great Healthy Food: Diabetes" by Azmina Govindji INGREDIENTS: - About 4 medium-sized potatoes, peeled and diced - 1 tablespoon olive oil - 1 medium onion, peeled and thinly sliced - 1 red bell pepper, seeded and diced - 4 large eggs - 1 tablespoon cold water - Salt and pepper, to taste - 1 teaspoon chopped fresh thyme or oregano DIRECTIONS: Preheat the broiler to high. Boil the diced potatoes in lightly salted water for 5 minutes or until they are just tender. Drain them well. Heat the oil in a large, heavy-based, non-stick frying pan and gently sauté the onion for 3-4 minutes until it is softened but not browned. Add the cooked potato and red pepper, increase the heat slightly and cook for a further 2-3 minutes, stirring gently, until the potatoes turn golden. Beat the eggs with cold water, season to taste, then mix in the herbs. Pour the eggs evenly over the vegetables in the pan and cook over medium heat for 2-3 minutes until the base is nicely browned. Transfer the pan to the broiler and cook for a further 2 minutes or until the top is set and a deep golden brown. Serve in wedges. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
