Leftover Frittata
| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1 | whole | shallot -- minced fine |
| 1 | clove | garlic -- minced fine |
| 4 | small | Yukon Gold potatoes -- peeled and cubed |
| 2 | ounces | Canadian bacon -- diced |
| 1 | cup | low sodium cheddar cheese -- shredded |
| 4 | whole | eggs |
| 1 | tablespoon | butter |
| 1 | tablespoon | olive oil |
| 1/2 | teaspoon | seasoned salt |
| 1/4 | teaspoon | seasoned pepper |
| 1 | teaspoon | Dijon mustard |
| 1 | tablespoon | fat-free evaporated milk |
| Melt butter with olive oil in a 10 inch frying pan. Add potatoes, shallots and garlic and cook over medium heat until browned. In a bowl mix eggs, cheese, milk, salt, pepper, cheese, mustard and Canadian bacon. Mix well. Pour over potato mixture. Lower heat to low and cover and cook for 10 minutes or until eggs are set. Cut into wedges to serve. Makes 6 servings. |
| Per Serving: 176 Calories; 14g Fat (71.6% calories from fat); 11g Protein; 2g Carbohydrate; trace Dietary Fiber; 153mg Cholesterol; 322mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. |