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Categories:Viewed: 80 - Published at: 8 years ago
Ingredients
- 2 1/2 cups chopped potato (about 3/4 pound)
- 2 teaspoons light butter, divided
- 2 1/2 cups chopped yellow squash (about 3/4 pound)
- 4 large eggs
- 2 large egg whites
- 1/3 cup 1% low-fat milk
- 1 teaspoon finely chopped fresh tarragon or chives
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup (2.6 ounces) pre-shredded reduced-fat Cheddar cheese
Method
- Place potato in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 8 minutes or just until tender. Drain well.
- Melt 1 teaspoon butter in a large ovenproof nonstick skillet over medium-high heat. Add squash; saute 5 minutes. Cool slightly.
- Whisk together eggs and next 5 ingredients in a large bowl. Add potato and squash.
- Preheat broiler.
- Melt remaining butter in pan over low heat; add egg mixture (do not stir). Cook, uncovered, 12 minutes or until top is almost set. Sprinkle with cheese.
- Wrap handle of pan with foil. Broil 4 minutes or until set. Cut into 8 wedges. Serve immediately.
