Hanukkah Recipes: Potato-Onion Frittata

[Guest guest]

Potato-Onion Frittata

2 Servings

 

Serve this frittata warm or at room temperature, as a

main dish for supper, lunch or brunch.

 

6 cooked small new potatoes, peeled and sliced (about

3/4 lb.)

3 large eggs

2 large egg whites

2 Tbs. low-fat milk

Salt and freshly ground pepper to taste

3 Tbs. shredded cheddar cheese

2 green onions (white and pale green parts), sliced

diagonally

2 tsp. olive oil

1 small onion, chopped

In 8 or 9-inch nonstick ovenproof skillet, heat oil

over medium heat. Add all onions and cook, stirring

occasionally, until softened, 5 minutes. Add potatoes

to skillet, spreading to cover bottom of pan.

 

In medium bowl, whisk together eggs, egg whites, milk,

salt and pepper. Reduce heat to low and pour egg

mixture over vegetables, covering evenly. Cover and

cook until egg mixture has set around edges but center

is still liquid, 6 to 8 minutes.

 

Preheat broiler. Scatter cheese over surface. Place

skillet under broiler and cook until lightly golden,

about 1 minute. Cut the frittata into 4 wedges and

serve warm.

 

PER serving: 197 CAL; 10 G PROT; 8 G TOTAL FAT (1 SAT.

FAT); 16 G CARB.; 0 MG CHOL; 104 MG SOD.; 5 G FIBER

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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