Feta Frittata & Greek Potatoes
Serves 4

INGREDIENTS
FRITTATA:
4 whole eggs*
8 egg whites*
2 ounces feta cheese, crumbled
3 cups of broccoli, steamed & diced
Dash salt & pepper
Olive oil cooking spray

POTATOES:
3 cups fingerling potatoes, quartered
4 green onions, diced
1 clove garlic, minced
1 Tablespoon dried oregano
1 Tablespoon olive oil
1 lemon, juiced
Dash salt & pepper

*Can use 2 cups of egg substitute instead of raw eggs

DIRECTIONS

1. Wisk together eggs, feta, broccoli, salt & pepper. Spray oven-proof skillet with cooking spray.
2. Pour egg mixture into skillet. Cook over medium heat until bottom is cooked (about 5 minutes) — will still be wet on top.
3. Broil for about 5-8 minutes until eggs are set and top is brown.
4. In another skillet, add potatoes, onions, garlic, oregano and olive oil. Sauté 10 minutes until potatoes are tender and browned. Squeeze lemon on top with salt & pepper.
5. Cut frittata into 4 large triangles and serve with potatoes

Great for breakfast, brunch, lunch AND dinner!

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Nutrition Facts Serv. size 1/4 recipe (341g) Servings 4 Calories 298   Fat Cal. 107   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 12g 20% Total Carb. 29g 10%   Sat. Fat 4g 20%   Fiber 4g 15%   Trans Fats 0g     Sugars 4g   Cholest. 224mg 75% Protein 20g   Sodium 446mg 20%       Vitamin A 15% Vit. C 150% Calcium 15% Iron 15%