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

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

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


  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!

  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!

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


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