Potato Frittata

  • Breakfast
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This hearty egg and potato frittata turns your casual breakfast dish into a proper meal. Serve it with toasted rustic bread and a green salad for lunch or even dinner.

Ingredients

  • 8 large egg whites
  • 4 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup fat-free milk
  • 2 green onions, chopped
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1-1/2 cups refrigerated diced potatoes with onion

Directions

  1. Preheat broiler. In a large bowl, whisk the first 8 ingredients. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add potatoes with onion; cook and stir until tender, 3-4 minutes. Reduce heat; pour in egg mixture. Cook, covered, until nearly set, 5-7 minutes.
  2. Broil 3-4 in. from heat until eggs are completely set, 2-3 minutes. Let stand 5 minutes. Cut into wedges.

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