Preparation time: 10 minutes

Cooking time: 4 to 5 minutes

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• Herb Frittata

Here is another dish that uses up leftover cooked potatoes—or pasta or vegetables if you like. In spring, try parboiled asparagus bits. In summer, zucchini is nice. Or add chopped marinated artichokes or roasted red peppers from a jar. While a frittata is traditional for breakfast, it also makes a quick, light dinner.

MAKES 2 SERVINGS

• 4 large eggs
• ¼ cup chopped fresh herbs, such as parsley or chives, plus extra for garnish
• 2 tablespoons grated Parmesan cheese or soy Parmesan, plus extra for garnish
• ⅛ teaspoon (dash) salt
• ⅛ teaspoon (dash) freshly ground black pepper
• 1 tablespoon unsalted butter, buttery spread, or canola oil
• ¾ cup diced cooked potatoes, pasta, or vegetables
• 2 tablespoons shredded mozzarella or other cheese of choice

1. Preheat the broiler and place a rack 6 inches from the heat.

2. In a small bowl, whisk the eggs, herbs, Parmesan, salt, and pepper until well blended. In an 8-inch ovenproof skillet, heat the butter over medium heat. Add the egg mixture and potatoes and cook, while tilting the pan to distribute the uncooked egg evenly and using a spatula to lift the cooked edges and let the uncooked egg flow underneath. Cook for 3 to 5 minutes, until the egg begins to firm up. Sprinkle with the mozzarella.

3. Place the skillet on the rack in the oven and broil just until the eggs are set to your liking and the cheese is melted, about 30 seconds. Cut in half and serve immediately, garnished with herbs and a sprinkle of Parmesan.

Per serving: 275 calories; 16g protein; 18g total fat; 1g fiber; 12g carbohydrates; 400mg cholesterol; 371mg sodium