Breakfast?

While you generally see a frittata on the breakfast table, this one is served as dinner.  I try to do a couple of meat-less meals every week, mostly because its cheaper and also because I don't want to be one of those people that eats over 200 lbs of meat a YEAR!  Yikes, can you believe that, its 1/2 lb A DAY!  So here is an example of a no meat evening in our house.  This frittata was pretty good, a little bland, but when eaten with the peppers it really boosted the flavor.  This was a nice quick meal, one that you could just throw together after a long day at work or school.  And you could throw just about anything in it and it would be delicious.  

ENJOY!

Potato and Onion Frittata

2 T olive oil

1 large onion, halved and thinly sliced

1 baking potato, peeled and thinly sliced

1/2 tsp dried rosemary

S&P

5 large eggs

5 large egg whites

1/2 cup whole flat leaf parsley leaves

In a med nonstick broiler proof skillet, heat 1 T oil.  Add onion, potato and rosemary; season with S&P and toss to combine.

Cover skillet and cook for 10 min; uncover.  Cook tossing until onion and potato are tender, about 5 min more. 

Meanwhile in a bowl, whisk together eggs, egg whites, parsley, S&P.

Heat broiler, add remaining T oil to veggies in skillet.  Pour egg mixture into skillet.

Cook on stove over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath.  Continue cooking until frittata is almost set in center, about 10 min.

Place skillet under broiler; broil until set and top is golden, about 3 min. 

Serves 4.

Bell Pepper Saute

2 bell peppers

1 T olive oil

1/2 small red onion, diced

S&P

Remove the seeds and ribs from the peppers:  cut lengthwise into strips and halve crosswise.  Heat the oil in nonstick skillet over med heat.  Add peppers and onion: season with S&P.  Cook, until peppers are just tender about 10 min.

Logan Rating: **