Potato Frittata (serves 2)
Source: Vegetarian Times

1/2 pound red potatoes, thinly sliced
3 eggs, beaten
1/4 cup evaporated skim milk
1/3 cup reduced fat cheddar cheese, shredded
1 pinch oregano

Steam potatoes until just tender; transfer to 8-inch nonstick saute pan.

In a bowl, beat together remaining ingredients. Heat pan over medium heat.

Pour egg mixture over potatoes. Cook, stirring occasionally or tilting pan to keep eggs from setting unevenly. When eggs are nearly done, lift edge of frittata and tilt pan so any uncooked eggs run underneath to be cooked.

Turn off heat. Invert frittata onto plate. Let sit 5 minutes before slicing into wedges and serving.