Potato and Onion Frittata

Prep Time:
15 mins
Total Time:
45 mins

This is a quick and easy supper. Using egg whites only will make the texture of the frittata more rubbery.


  • 2 tablespoons olive oil

  • 1 large onion, halved and thinly sliced

  • 1 (8 ounces) baking potato, peeled and thinly sliced

  • ½ teaspoon dried rosemary, crumbled

  • Coarse salt and ground pepper

  • 5 large eggs

  • 5 large egg whites

  • ½ cup whole flat-leaf parsley leaves


  1. 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.

  2. Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.

  3. Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

  4. Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.

  5. 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.

  6. 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.

Cook's Notes

Extra yolks: To store (for custards or egg washes), place unbroken yolks in water in a covered container and refrigerate, up to 2 days. If you have no use for them, you can buy unprocessed pure egg whites in the dairy section at the market.

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