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.
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
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.
Bell Pepper Saute
2 bell peppers
1 T olive oil
1/2 small red onion, diced
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: **