Idaho Potato-Pepper Fritatta

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> Idaho Potato-Pepper Fritatta

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> 1-1/4 cups pasteurized egg substitute

> 1/3 cup diced tomato

> 1/3 cup diced green pepper

> 1/3 cup onion, chopped

> 1-1/2 cups diced potatoes, steamed

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> Distribute potatoes among muffin pans sprayed with Pam. Top with peppers,

> tomato and onions. Pour in eggs.

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> Each muffin cup has:

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> 1/3 cup potatoes

> 4 teaspoons tomato

> 4 teaspoons pepper

> 4 teaspoons onion

> 1/4 cup egg substitute

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> Bake at 375 degrees 10 minutes; lower heat to 325 degrees and continue

> baking 15 more minutes. (Internal minimum temperature 155 degrees). Remove

> from tins; serve hot.

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> Serves 4

> Calories 138;Fat 2g;Chol 1mg;Sodium 118mg;Carbs 20g;Fiber 3g;Protein 9g

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