ROMANO SKILLET

ROMANO SKILLET

Serves 6

1 6-oz. package hash brown potatoes
6 eggs, beaten
1/2 cup grated Romano cheese
1/4 cup thinly sliced green onion
1/3 cup milk
3/4 cup chopped ham (about 4 ounces)

Cooking Directions
In large skillet, prepare Hash Browns according to package directions for crispy hash browns, except reduce salt to 3/4 teaspoon. Combine beaten eggs, cheese, green onion and milk. After turning potatoes over, sprinkle ham evenly on surface. Pour egg mixture over all. Cover and cook over medium medium-low heat for 8-10 minutes or until eggs are set. Cut in wedges to serve.

Serving Suggestions
This versitile meal can be served anytime. A breakfast dish for Saturday morning with juice and muffins or an easy weekday supper with salad and breadsticks.

Nutrition Facts
Calories 186 calories; 

Protein 14 grams; 

Fat 11 grams; 

Sodium 419 milligrams; 

Cholesterol 232 milligrams; 

Saturated Fat 5 grams; 

Carbohydrates 7 grams; 

Fiber 1 grams

Hash Brown Strata

Prep Time: 20 mins

Cook Time: 40 mins

Rest Time: 5 mins

Total Time: 1 h

Ingredients

• cooking spray
• 2 cup(s) hash brown potatoes with peppers and onion, frozen
• 1 cup(s) broccoli
• 3 ounce(s) turkey ham
• 1/3 cup(s) milk, fat-free evaporated
• 2 tablespoon flour, all-purpose
• 2 package(s) egg substitute
• 1/2 cup(s) cheese, cheddar, reduced-fat
• 1 tablespoon basil, fresh
• 1/4 teaspoon pepper, black ground
• 1/8 teaspoon salt

Preparation

1. Preheat oven to 350°F. Coat a 2-quart square baking dish with nonstick cooking spray. Spread hash brown potatoes and broccoli evenly in bottom of prepared baking dish; top with turkey bacon or ham. Set aside.

2. In a medium bowl, gradually stir milk into flour. Stir in egg product, half of the cheese, the basil, black pepper, and salt. Pour egg mixture over vegetables.

3. Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

 

Nutritional Info (Per serving):

Calories: 162, 

Saturated Fat: 2g, 

Sodium: 477mg, 

Dietary Fiber: 1g, 

Total Fat: 5g, 

Carbs: 15g, 

Sugars: 1g, 

Cholesterol: 17mg, 

Protein: 15g

Exchanges: 

Starch: 1, 

Lean Meat: 2

Carb Choices: 1

Rosemary Potato Frittata

 Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. It may be flavored with herbs

Prep Time: 15 mins

Cook Time: 17 mins

Total Time: 32 mins

Ingredients

• 4 ounce(s) potato(es), new (tiny), cut into 1/4-inch slices (1 cup)
• 1/4 cup(s) onion(s), red, chopped
• 1/4 cup(s) pepper(s), green, bell, chopped
• 1 cup(s) refrigerated or frozen egg product, thawed, (or 4 eggs)
• 1/2 teaspoon rosemary, fresh, snipped
• 1/8 teaspoon salt
• 1/8 teaspoon pepper, black ground
• cooking spray
• 1/4 cup(s) cheese, Swiss, shredded

Preparation

1. In a covered 6- to 7-inch nonstick skillet with flared sides, cook potatoes and onion in a small amount of boiling water for 7 minutes. Add sweet pepper. Cook, covered, for 3 to 5 minutes more or until vegetables are tender. Drain in a colander.
2. Meanwhile, in a small bowl, whisk together egg, 1/2 teaspoon rosemary, salt, and pepper. 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 to 4 minutes or until tip is set and cheese is melted.
5. To serve, cut frittata into wedges. If desired, top each serving with fresh rosemary.

Nutritional Info (Per serving):

Calories: 168, 

Saturated Fat: 3g, 

Sodium: 407mg, 

Dietary Fiber: 2g, 

Total Fat: 4g, 

Carbs: 15g, 

Cholesterol: 13mg, 

Protein: 17g

Exchanges: 

Starch: 1, 

Lean Meat: 2, 

Fat: 0.5

Carb Choices: 1

EGG & POTATO CASSEROLE

Egg And Potato Casserole

Ingredients:

Nonstick cooking spray
2 cups loose-pack frozen diced hash browns,
with onion and peppers
1 cup loose-pack frozen cut broccoli or asparagus
1/3 cup finely chopped Canadian-style bacon
1/3 cup evaporated fat-free milk
2 tablespoons all-purpose flour
2 8-ounce cartons refrigerated egg product, thawed
1/2 cup shredded reduced-fat cheddar cheese
1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
1/8 teaspoon salt

Directions:

1. Preheat oven to 350 degree F. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli or asparagus in bottom of baking dish; top with Canadian bacon or ham. Set aside.

2. In a medium bowl gradually stir evaporated milk into flour. Stir in egg product, half of the cheddar cheese, the basil, black pepper, and salt. Pour egg product mixture over vegetables.

3. Bake in preheated oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Sprinkle with remaining cheddar cheese. Let stand for 5 minutes before serving. Makes 6 servings.

Makes 6 Servings

Nutritional Info Per Serving: 
Calories: 188; 
Protein: 17 g; 
Sodium: 373 mg;
Cholesterol: 11 mg; 
Fat: 5 g; 
Dietary Fiber: 2 g; 
Carbohydrates: 18 g;

POTATO & CHEDDAR FRITTATA

Potato and Cheddar Frittata

Ingredients

1 1/2 cup Potatoes, with skin, fresh, diced, USDA Commodity Commodity , coarsely chopped red potatoes
1 cup chopped tomato , chopped
1/4 cup fresh chopped green onion
1/2 tsp black pepper
1/4 tsp salt
1 1/2 cup liquid egg substitute
1/2 cup fat free shredded cheddar cheese

Cooking Instructions

1 Bring a pot of water (just enough to cover potatoes) to a boil and add potatoes cooking until tender, about 10-12 minutes. Drain well.
2 Spray a nonstick skillet with nonstick cooking spray and heat over medium high heat.
3 Add the potato, tomato, green onions, salt, and pepper, cooking until onions are tender.
4 Add the egg substitute into the skillet and cook, covered over medium low heat until set, about 15 minutes.
5 Sprinkle in cheese and cover, cook until melted. Cut into 6 wedges and serve.

Nutritional Facts

Servings Per Recipe: 1

• Calories 100.4
• Total Carbs 8.4g
• Dietary Fiber 1.3g
• Sugars 1.8g
• Total Fat 2.2g
• Saturated Fat 0.4g
• Unsaturated Fat 1.8g
• Potassium 205.4mg
• Protein 11.4g
• Sodium 278.4mg
• Dietary Exchanges
• 1/4 Fat
• 1/4 Starch
• 1 1/2 Very Lean Meat

POTATO SALAD

Potato Salad

Ingredients:

* 5 cups (about 1-1/2 pound) red-skinned potatoes, cut into 3/4-inch cubes
* 1/4 cup reduced-fat mayonnaise
* 1/2 cup low-fat buttermilk
* 3/4 teaspoon basil
* 3/4 teaspoon dried thyme leaves
* 3/4 teaspoon dried marjoram leaves
* 1/8 teaspoon celery seed
* 1/4 teaspoon salt, or to taste (optional)
* 2-3 drops hot pepper sauce
* 1 small cucumber, peeled, seeded, and cubed
* 2 tablespoons chopped chives or green onions

Directions:

1. In a small pot or very large saucepan, combine the potatoes with 1 quart of boiling
water. Cover and bring to a boil again. Reduce the heat, and boil 9 to 14 minutes. Do not
overcook. Cool in a colander under cold running water. Drain well.
2. Meanwhile, place the mayonnaise in a large serving bowl. Slowly add the buttermilk,
whisking until smooth. Stir in the basil, thyme, marjoram, celery seed, salt (if desired),
and hot pepper sauce. Stir in the cucumber and chives. Gently stir in the cooled and
drained potatoes.
3. Serve warm, or cover and refrigerate 1 to 2 hours, or cool in the freezer for 15 to 20
minutes. Cover and refrigerate. Leftover salad will keep in the refrigerator for 3 to 4 days.

Nutritional Information (Per Serving)
Calories: 68
Protein: 2 g
Sodium: 45 mg
Cholesterol: 2 mg
Fat: 2 g
Dietary Fiber: 1 g
Sugars: 2 g
Carbohydrates: 12 g
Exchanges: 1 Starch