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Potato & Onion Frittata

Recipe Link: http://www.recipe-a-day.com/

List of Ingredients




3 Tbs. Olive Oil (divided)
2 medium Red Potatoes, halved, then thinly sliced
2 large Red Onions, halved, then thinly sliced
3/4 tsp. Salt (divided)
Black Pepper to taste
1 clove garlic, minced
4 whole Eggs
4 Egg Whites
3 Tbs. fresh Parsley or Basil, chopped




Recipe



Heat two tablespoons of the olive oil in a 9- or 10-inch ovenproof non-stick skillet over medium heat. Add sliced potatoes, onions, and 1/4 teaspoon of the salt to the warmed oil, and cook the vegetables, stirring often, for about 15 minutes. Transfer the vegetables to a large mixing bowl and stir in the minced garlic. Let the mixture cool for about 20 minutes; wipe the skillet clean.

Whisk the eggs, egg whites, parsley or basil, and the remaining 1/2 teaspoon of salt in a medium- sized mixing bowl. Pour the egg mixture over the cooled vegetables and stir to blend.

Pre-heat the oven broiler. Add the remaining tablespoon of olive oil to the skillet and warm the oil over a medium-low heat setting. Pour in the egg and vegetable mixture, shaking the skillet a bit to evenly distribute the contents. Cook until the edges are set and the frittata is browned on the bottom, usually about 8 minutes.

Place the skillet under the broiler and cook until the top of the frittata is just set, about two or 3 minutes. Loosen the edges of the frittata and slide onto a serving plate. Cut into 4 equal wedges and serve warm.(Serves 4)