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Ingredients
2 Idaho potatoes
3 eggs
6 egg whites
Salt and freshly ground black pepper to taste
⅓ cup freshly grated Parmesan cheese
1 tablespoon mixed chopped fresh herbs
2 sun-dried tomatoes, minced
4 tablespoons extra-virgin olive oil
Nutritional analysis per serving
14 grams carbs; 86 milligrams cholesterol; 214 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 2 grams fiber; 321 milligrams sodium; 10 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub the potatoes, quarter them and place them in a pot with enough water to cover them. Bring to a boil and cook until they are tender, about 25 minutes. Allow them to cool briefly, peel them and slice them.
- Step 2
Beat the eggs and egg whites with the salt and pepper. Stir in the cheese, herbs and sun-dried tomatoes.
- Step 3
Heat half the oil in a 12-inch skillet or use two 8- to 9-inch skillets. Nonstick skillets will make this recipe easier to prepare. Spread the potato slices in the oil and cook them until they begin to brown, then turn them so the other side browns lightly. Season them with salt and pepper. Be sure none are sticking to the bottom of the pan.
- Step 4
Add the remaining oil to the pan or pans and when it is hot, add the egg mixture. Cook over medium heat until the eggs are lightly browned on the bottom. Loosen the eggs around the edges and shake the pan to make sure the frittata is loose in the pan. Flip it over by placing a large plate on the pan, turning both plate and pan over together, then sliding the frittata back into the pan. Cook the frittata another few minutes. Instead of flipping the frittata, the top side of it can be lightly browned under a broiler. Either transfer the frittata to a serving platter or serve it directly from the pan.
Private Notes