Nonstick cooking spray
4 ounces tiny new potatoes, cut into 1/4-inch slices (1 cup)
1/4 cup chopped red onion or yellow onion
1/4 cup chopped red, green, and/or yellow sweet pepper
4 eggs*
1/2 teaspoon snipped fresh rosemary*
1/8 teaspoon salt
1/8 teasppon ground black pepper
1/4 cup (1 ounce) Swiss cheese

1. In a 6- to 7-inch nonstick skillet, cook potatoes and onion in a small amout of boiling water for 7 minutes. Add sweet pepper. Cook, covered, for 3-5 minutes more until vegetables are tender. Drain in colander.
2. Meanwhile, in a small bowl, whisk together egg, 1/2 teaspoon rosemary, salt, pepper, and set aside.
3. Wipe out skillet; lightly coat with cooking spray. Return vegetables to skillet. Pour egg mixture over vegetables. Cook over medium heat, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around the edge, lifting mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg is almost set but still glossy and moist.
4. Remove skillet from heat. Sprinkle with cheese. Let stand, covered, for 3-4 minutes or until top is set and cheese is melted.
5. To serve, cut frittata into wedges. If desired, top each serving with fresh rosemary.

Makes 2 servings
WW points 3

Per serving: 168 cal
4 g total fat (3 g sat fat)
13 mg chol
407 mg sodium
15 g carb
2 g fiber
17 g pro.
Diabetic exchanges: 1 starch, 2 very lean meat, 09.5 fat. Carb choices 1



*Substitutions:
1 cup of refrigerated or frozen egg product, thawed
1/4 teaspoon dried rosemary crushed

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