Monday, May 5, 2014
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.
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