3/4 pound baking potatoes, peeled, halved lengthwise, and thinly sliced
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
How to Make It
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.
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.
Ramped up the flavor by adding chopped gold bell pepper and garlic in the last two minutes or so of the onion saute, then plopped in heaping spoonfulls of vegetarian chorizo (Soyrizo) before adding the egg (only 2 + about 1/3 cup egg whites) and cheese. For the sake convenience, I used frozen "southern style" (i.e. diced not shredded) hashbrowns cooked in the microwave with a TB of water for about 3 minutes. Made a good dinner with CL Broccoli bread and some steamed greens, but my husband and I ate the whole thing. Unless you're a very light eater, this serves 3 at most.
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