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6/6/08 4:26 A

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Mushroom Frittata
Cooking for Two, pg 235 by Joanna Lund

Downright delicious, this skillet entrée is spectacular for brunch! Instead of preparing several dishes, blend them all together: the potatoes, the eggs, the veggies-yum,yum!
Serves 2

1/2 cup sliced mushrooms
1 1/2 cups frozen loose-packed shredded hash brown potatoes
1/4 cup chopped green onion
3 eggs, beaten
1/4 cup Land O Lakes Fat Free Half & Half
1/2 teaspoon dried basil
1/8 teaspoon black pepper
1/4 cup shredded Kraft reduced-fat Cheddar cheese

In a medium skillet sprayed with butter-flavored cooking spray, sauté mushrooms, potatoes, and green onion for 5 minutes. In a small bowl, combine eggs, half & half, basil, and black pepper. Mix well using a wire whisk. Pour egg mixture into skillet with mushroom mixture. Cook for 3 minutes or until egg mixture is set, running a spatula around the edge of the skillet and lifting mixture so uncooked portion can run underneath. Sprinkle Cheddar cheese evenly over top. Remove from heat. Evenly divide into 2 servings.

Hint: Mr. Dell's frozen shredded potatoes are a good choice or raw shredded potatoes, rinsed and patted dry, may be used in place of frozen potatoes.

Each serving equals:
HE: 2 protein, 1/2 bread, 1/2 vegetable, 18 optional calories

210 calories, 10 gm fat, 16 gm protein, 14 gm carbohydrate, 281 mg sodium, 183 mg calcium, 1 gm fiber

Diabetic exchanges: 2 meat, 1 starch, 1/2 vegetable

Carb choices: 1

Note: replace eggs with equivalent egg substitute

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