Potato-and-Beet Greens Frittata

Ingredients

• 2 cups finely chopped red potatoes (about 1 pound)
• 1 cup chopped beet greens
• 1/3 cup fat-free milk
• 2 tablespoons grated fresh Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs
• 3 large egg whites
• 1 teaspoon butter
• Cooking spray
• 1/3 cup (about 1 1/2 ounces) shredded part-skim mozzarella cheese
• 4 beet green leaves, optional

Preparation

1. Preheat broiler.
2. Place potatoes in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 8 minutes. Add chopped beet greens; cook 2 minutes or until tender. Drain.
3. Combine milk and the next 5 ingredients (milk through egg whites) in a large bowl, and stir with a whisk. Stir in potato mixture. Melt butter in a medium nonstick skillet coated with cooking spray over medium heat. Pour the egg mixture into skillet; cook 15 minutes or until top is just set. Sprinkle with mozzarella.
4. Wrap handle of skillet with foil; broil 5 minutes or until golden brown. Garnish with beet green leaves, if desired.