Norma's Hearty & Creamy Cheese Potato Frittata

Norma DeRemer

By
@PApride

This is another dish my sweetheart and I came up with since my gullbladder surgery and it turned out so good. I'm liking making up more healthy/hearty dishes with the hopes of loosing some weight. Since there is only the two of us I'm going to reheat later in the week and serve with a good geen salad.


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Rating:

Comments:

Serves:

4

Ingredients

8
new potatoes, scrubbed well and cut into 1/2 inch cubes (if new potatoes are not availabloe, try using red potatoes and cut them into 1/2 inch cubes)
1
large egg plus 6 egg whites
2 Tbsp
skim milk
1/4 c
finely chopped fresh parsley ( like it better than jar)
1 Tbsp
chopped fresh tyme
1/2 tsp
freah ground pepper
1/2 tsp
sea salt, divided
1 tsp
safflower oil or any low fat
1 1/2 c
diced yelow onion
1
clove garlic, minced
2 oz
low-fat sharp chedder cheese, shredded
1/2 c
low fat sour cream, optional
1/4 c
finely choped green onion, optional

Directions Step-By-Step

1
In a small pot, bring 2 cups of water to a boil on medium high and add potatoes.
2
Reduce heat and simmer for 12 minutes or until tender.
3
Remove from heat and drain and set aside.
4
In a medium bowl, whisk egg, egg whites, milk, parsley, thyme, papper and 1/4 tespoon salt and set aside.
5
In a nonstick skillet, heat oil on med-high heat and add onions and cook, stirring often for about 6 minutes or until edges begin to brown.
6
Add garlic and cook stirring constantly, for 15 seconds. Add potatoes and stir until well combined and reduced heat to medium low.
7
Gently whisk egg mixture, distributing evenly.
8
Cover and cook for 12 minutes until egg mixture is almost set.
9
Remove from heat and sprinkle with remaining 1/4 teaspoon salt and cheddar cheese.
10
Cover and let set for 15 minutes.
11
Remove lid and cut frittata into 4 wedges and top each with sour cream and green onions and serve.

About this Recipe

Course/Dish: Other Main Dishes
Other Tags: Quick & Easy, Healthy