Potato Frittata

POTATO FRITTATA
This delicious post-run meal will replace those lost carbs and fuel you up for your next run.
PUBLISHED 08/02/2007 Runner World Magazine
1/4 cup onion, chopped
1/4 cup red bell pepper, chopped
1/4 teaspoon dried thyme
1 baked russet potato, peeled, cut into 1/4-inch-thick slices, lengthwise
1/2 teaspoon salt
1/4 teaspoon black pepper
3 eggs
3 egg whites
2 tablespoons grated Parmesan cheese
Coat a nine-inch nonstick skillet with cooking spray. Heat pan, then add onion, pepper, and thyme to pan and cook over medium heat until vegetables are softened, about five minutes. Add sliced potato, salt, and pepper, and cook until heated, about two minutes. Whisk together eggs and whites, and pour evenly over potato mixture. Reduce heat to medium-low. Cook (without stirring) until eggs are set, about 15 minutes. If desired, place the pan under the broiler for a minute or two to crisp the top of the frittata (be sure your pan is oven-safe). Top with grated Parmesan.
Serves four.
Calories: 130, Fat: 4 g, Protein: 10 g, Carbs: 14 g, vitamin c: 40% Daily Value
Optional: mushrooms