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Potato-Onion Frittata
This Italian omelet can be made in advance and served either at room temperature or chilled. Any leftovers make a great sandwich filling.
  • 1 tablespoon olive oil
  • 2 large red onions, chopped
  • 1 red bell pepper, diced
  • 3/4 pound red potatoes, diced
  • 2 large eggs
  • 5 large egg whites
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

1. In a large nonstick skillet, heat the oil over medium heat. Add the onions, bell pepper, and potatoes, and cook, stirring frequently, until the potatoes are tender, about 10 minutes.

2. Meanwhile, in a medium bowl, whisk together the whole eggs, egg whites, salt, and black pepper until well blended.

3. Pour the egg mixture on top of the vegetable mixture. Reduce the heat to low, cover, and cook until the eggs are just set in the center, about 10 minutes.

4. Cut the frittata into wedges and serve it from the pan.


Nutritional Information
Per serving: 184 calories, 6g total fat (1.3g saturated), 106mg cholesterol, 3g dietary fiber (1g soluble), 23g carbohydrate, 10g protein, 396mg sodium.
Good source of: riboflavin, selenium, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35