Potato and onion frittata

By taniaf

Ingredients

• 2 tbsp olive oil
• 1 onion, halved and thinly sliced
• 1 potato, peeled and thinly sliced
• 1/2 tsp dried rosemary
• salt and pepper
• 5 eggs
• 5 egg whites
• 1/2 cup flat leaf parsley leaves

Details

Servings 4

Preparation

Step 1

In a medium nonstick broiler proof skillet, heat 1 tbsp oil over medium. Add onion, potato and rosemary, season with salt and pepper, toss well.
Cover skillet, cook for 10 minutes. Cook uncovered 5 more minutes, tossing often.
In a bowl, whisk together eggs, egg whites, parsley, salt and pepper.
Heat broiler. Add rest of oil to skillet, pour egg mix into skillet.
Cook over low heat, lifting around edges to let egg flow underneath. Continue cooking 10 minutes, until almost set.
Place skillet under broiler, cook until set and golden, 3 minutes. Loosen edges, then slide onto plate and cut into wedges.