Potato onion frittata
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 3 | tablespoons | Olive oil |
| 2 | larges | Baking potatoes; sliced 1/8\" thick (2 cups) |
| 1 | medium | Onion; sliced (1 cup) |
| 4 | Eggs | |
| 4 | Egg whites | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | mins.). | |
Directions
In 10" skillet heat oil; add potatoes and onion. Cook over med. heat, stirring and turning occasionally, until potatoes are softened and lightly browned (10 to 12 mins). In med. bowl, stir together eggs, egg whites, salt, and pepper. Pour egg mixture over potato mixture.
Continue cooking, lifting edges to allow eggs to flow underneath, until edges are set (6 to 8 mins.). Cover; continue cooking until top is slightly puffy and set (3 to Per serving - 130 cal, 6 g pro, 12 g carbo, 7 g fat, ~0- mg chol, 270 mg sod
Source: Land o'Lakes Occasionally Vegetarian