Potato and Onion Frittata
This is a quick and easy supper. Using egg whites only will make the texture of the frittata more rubbery.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2006
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 1 (8 ounces) baking potato, peeled and thinly sliced
- 1/2 teaspoon dried rosemary, crumbled
- Coarse salt and ground pepper
- 5 large eggs
- 5 large egg whites
- 1/2 cup whole flat-leaf parsley leaves
In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.
Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.
Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.
Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.