Other Main Dishes
Norma's Hearty & Creamy Cheese Potato Frittata
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)
large egg plus 6 egg whites
finely chopped fresh parsley ( like it better than jar)
chopped fresh tyme
freah ground pepper
sea salt, divided
safflower oil or any low fat
diced yelow onion
low-fat sharp chedder cheese, shredded
low fat sour cream, optional
finely choped green onion, optional
In a small pot, bring 2 cups of water to a boil on medium high and add potatoes.
Reduce heat and simmer for 12 minutes or until tender.
Remove from heat and drain and set aside.
In a medium bowl, whisk egg, egg whites, milk, parsley, thyme, papper and 1/4 tespoon salt and set aside.
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.
Add garlic and cook stirring constantly, for 15 seconds. Add potatoes and stir until well combined and reduced heat to medium low.
Gently whisk egg mixture, distributing evenly.
Cover and cook for 12 minutes until egg mixture is almost set.
Remove from heat and sprinkle with remaining 1/4 teaspoon salt and cheddar cheese.
Cover and let set for 15 minutes.
Remove lid and cut frittata into 4 wedges and top each with sour cream and green onions and serve.
Last Updated: Sun, Feb 26, 2012