Potato and Onion Frittata
Rather than eliminating yolks altogether, we used fewer—to reduce fat and to avoid the rubbery texture that can be obtained by using only egg whites.
Recipe information
Yield
serves 4
Ingredients
Bell pepper sauté
Preparation
Step 1
In a medium (10-inch) nonstick broiler-proof skillet, heat 1 tablespoon of the oil over medium heat. Add the onion, potato, and rosemary; season with salt and pepper, and toss to combine.
Step 2
Cover the skillet, and cook for 10 minutes; uncover. Cook, tossing the mixture occasionally, until the onion and potato are tender, about 5 minutes.
Step 3
Meanwhile, in a medium bowl, whisk together the eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Step 4
Heat the broiler with a rack set 4 inches from the heat. Add the remaining tablespoon oil to the vegetables in the skillet. Pour the egg mixture into the skillet.
Step 5
Cook on the stove, over low heat, lifting the mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until the frittata is almost set in the center, about 10 minutes.
Step 6
Place the skillet under the broiler; broil until the frittata is set and the top is lightly golden, about 3 minutes. Run a clean spatula around the edges to loosen, then slide the frittata out onto a serving plate, and cut into wedges.
Bell pepper sauté
Step 7
Remove the seeds and ribs from the peppers; cut lengthwise into strips and halve crosswise. Heat the oil in a large nonstick skillet over medium heat. Add the peppers and onion; season with salt and pepper. Cook, stirring occasionally, until the peppers are just tender, about 10 minutes.
