Potato and Vegetable Frittata

Makes 2 servings

  • 1 medium potato, baked and cooled
  • 1 thin slice of white onion, diced
  • 1 small tomato, cut in small pieces
  • 1/2 cup spinach leaves, chopped
  • 2 white mushrooms, sliced
  • 1 large fresh egg
  • 3/8 cup egg whites
  • Salt and pepper to taste
  • Sprinkle of crumbled bacon bits, optional *
  1. Dice the potato and place in a frying pan that has been coated with non-stick spray, over MEDIUM heat.
  2. Add the vegetables and cook till soft, approximately 5 minutes.
  3. Meanwhile beat the egg and the egg whites together in a small bowl. 
  4. Pour the egg mixture over the contents of the frying pan, and sprinkle with salt and pepper. 
  5. Cover and allow to cook for another 5 or 6 minutes.  It will be done when no longer shiny.
  6. Divide in half and put on 2 plates to serve.  Sprinkle with bacon bits if desired.