Potato and onion frittata

Yield: 4 servings

Measure Ingredient
3 tablespoons Olive Oil; (divided)
2 mediums Red Potatoes; halved, then thinly sliced
2 larges Red Onions; halved, then thinly sliced
¾ teaspoon Salt; (divided)
Black Pepper to taste
1 Clove garlic; minced
4 Whole Eggs
4 Egg Whites
3 tablespoons Fresh Parsley or Basil; chopped

If your New Year's resolutions include an effort to eat better in 1999, you're going to enjoy the month of January at Recipe-a-Day. The Cook & Kitchen Staff are nearly halfway through 31 days of Recipe-a-Day~Light.

That's right, we're lightening up the fare without lightening up the flavor of some of your favorite recipes. You can learn to lighten the load of nearly any recipe by simply substituting low-fat and non-fat ingredients for their traditional counterparts.

Today's recipe is for an Italian dinner omelet that goes well with a spinach salad to make a complete meal. Once again, the more-fattening ingredients have been replaced. Each serving now contains about 220 calories, with 9 grams of fat.

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 ¼ 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 ½ 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.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Jan 14, 1999, converted by MM_Buster v2.0l.

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