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Italian - Low Fat Frittata Post by :Johnny_Kay Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3465

Click below to download : Italian - Low Fat Frittata (Format : PDF)

Italian - Low Fat Frittata

2 baked potatoes, diced
2 cup fat-free egg substitute
1 large tomato, seeded and diced
2 TBS. minced fresh parsley
2 cloves garlic, minced
1 tsp. olive oil
1 large onion, minced
2 tsp. margarine

Warm the oil in a large non-stick frying pan, over medium heat, and then add the potatoes, onions, tomatoes, parsley and garlic until most of the liquid has evaporated from the tomatoes. Transfer to a large bowl and stir in eggs.

Wipe out the frying pan. Then place it over medium heat and let stand for about 2 minutes. Add 1 tsp. margarine and swirl the pan to distribute. Add half of the egg mixture; lift and rotate pan so that the eggs are evenly distributed. As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.

Turn the heat to low, cover the pan and cook until the top is set. Invert onto a serving plate. Cut into wedges. Repeat with the remaining 1 tsp. margarine and egg mixture. Makes 4 servings.
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2 1/2 c. mashed potatoes (or put thru a ricer) 2 eggs, slightly beaten 1/2 tsp salt 2 1/2 c. flour 1 recipe tomato sauce 1 c. Parmesan cheese Place potatoes, eggs, and salt in a mixing bowl and mix thoroughly. Add 1 1/2 c. flour. Place dough on floured board and add rest of flour. Knead dough for 3 to 4 minutes until all flour is mixed in. If dough is too sticky, sprinkle with more flour. Cut dough into 6 pieces. Roll dough into long sausage like strips and cut into pieces 2/3 to 1 inch long. Sprinkle dumplings

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1/4 cup olive oil 5 small yellow onions, thinly sliced 1 can (14 1/2 oz.) whole peeled tomatoes, drained and chopped 1/4 pound smoked ham, chopped 1/4 cup grated Parmesan cheese 2 tbsp. minced fresh parsley 1/2 tsp. dried marjoram, crumbled 1/4 tsp. dried basil, crumbled 1/4 tsp. salt large pinch pepper 6 large eggs 2 tbsp butter Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring frequently, until onions are golden brown, about 6 to 8 minutes. Drain chopped tomatoes and stir into onions; cook over medium heat for 5 minutes, stirring constantly. Remove onions