Anonymous Fri Oct 07 11:28:18 2005

1/2 cup chopped cooked baking potato

(about

1 small)

1/4 cup finely chopped onion (about

1 small)

1/4 cup chicken broth

1/4 teaspoon pepper

1/2 cup cholesterol-free egg product

2 egg whites

1/2 cups chopped cooked whitefish or

other medium-fat fish (about

1/2 pound)

This frittata is low-fat, low-cholesterol, low-sodium and under 350 calories. Serve with Triple Wheat-Honey Muffins and it will be high-fiber, too! This dish is nice at a brunch along with Mixed Summer Fruit Freeze.

Spray 10-inch nonstick skillet with nonstick cooking spray. Cook potato, onion, broth and pepper in skillet over medium heat 3 minutes, stirring occasionally.

Mix egg product and egg whites with fork or wire whisk. Stir fish into potato mixture in skillet. Pour egg mixture over fish mixture. Rotate skillet to spread egg mixture evenly. Cook 5 minutes or until egg mixture is set; remove from heat. Cool slightly. Cut into 6 wedges.

6 servings