Monday, May 5, 2014

Potato-Onion Frittata



Frequently after church on Sunday mornings, my husband and I eat breakfast out afterward. There's a restaurant on the way home from church that makes the most fantastic banana-granola pancakes served with real whipped butter and maple syrup. They're my favorite. However, back in March I decided to remove gluten from my diet, which means that breakfast out is now limited to some sort of egg dish. Most of the time, I'm disappointed in the eggs I get at restaurants. They're either too brown or too runny and often bland.

Yesterday after early Mass, we stopped at the grocery for a couple of items so I could make this very delicious potato-onion frittata for brunch. It calls for five eggs plus five egg whites to reduce calories and fat. Instead of wasting five egg yolks, I bought a carton of egg whites, which is also more convenient than having to separate five eggs! 

Dried rosemary gives the frittata a wonderful flavor, and parsley adds beautiful color and is high in vitamins A and C. Give this frittata a try for brunch or a light supper served with a cup of soup or a salad.

Potato-Onion Frittata

Ingredients:
2 tablespoons olive oil
1 large yellow onion, halved and thinly sliced
1 baking potato, peeled and thinly sliced
1/2 teaspoon dried rosemary
5 large eggs
5 large egg whites or 3/4 cup plus 3 tablespoons Egg Beaters 100% liquid egg whites
1/2 cup whole flat-leaf parsley leaves

Directions:
1) In a 10" nonstick broiler-proof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato and rosemary; season lightly with salt and pepper, and toss to combine.
2) Cover skillet and cook 10 minutes; uncover. Cook, tossing occasionally, until onion and potato are tender, about 5 minutes.
3) Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 1/2 teaspoon coarse salt and 1/4 teaspoon freshly ground pepper.
4) Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet. Cook over low heat, lifting around edges with a thin spatula to let egg flow underneath. Continue cooking until almost set in center, about 10 minutes.
5) Place skillet under broiler and cook about 3 minutes, until set and top is lightly golden. Remove from oven and slide frittata onto a serving plate; cut into wedges.
from Everyday Food

4 comments:

  1. That looks so yummy!!!! So much better than the yogurt I'm about to have. By the way, if you have more egg recipes please share - we love and eat a lot of it (especially healthier recipes with egg whites). Happy Monday!

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  2. I love frittatas and have not made one in some time. I happened to have boiled some red potatoes yesterday and have red pepper and herbs so we will try your recipe for lunch. I am a ding dong, did not know you could buy cartons of egg whites, will investigate at the grocery this week. Thanks for the inspiration!

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  3. This looks amazing and I love anything with egg whites and onions…yum!

    ReplyDelete

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