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Potato Frittata

Yield 4 servings (serving size: 2 wedges)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Preheat broiler.

  4. 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.