Potato Frittata

Cooking Light
4 servings (serving size: 2 wedges)


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3/4 pound baking potatoes, peeled, halved lengthwise, and thinly sliced
Cooking spray
1 1/2 cups vertically sliced red onion
1/2 teaspoon salt, divided
1/4 cup chopped fresh parsley
1/4 teaspoon paprika
1/8 teaspoon black pepper
4 large egg whites
3 large eggs
1 garlic clove, minced
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese


Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain and set aside.

Place a nonstick skillet coated with cooking spray over medium-high heat. Add the onion, and cook 20 minutes or until deep golden brown, stirring frequently. Remove onion from pan, and recoat pan with cooking spray. Return onion to pan; stir in potatoes and 1/4 teaspoon salt.

Preheat broiler.

Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (parsley through garlic) in a bowl, stirring well with a whisk. Pour over onion mixture; sprinkle with cheese. Cook over medium heat 2 minutes or until slightly set. Wrap handle of skillet with foil; broil 3 minutes or until eggs are set and cheese is melted. Gently slide frittata onto a platter, and cut into 8 wedges.

Created date

October 2003

Nutritional Information

Calories 213
Caloriesfromfat 30 %
Fat 7.1 g
Satfat 2.8 g
Monofat 2.5 g
Polyfat 0.7 g
Protein 14.7 g
Carbohydrate 22.2 g
Fiber 2.2 g
Cholesterol 175 mg
Iron 1.3 mg
Sodium 507 mg
Calcium 153 mg