Basil-Potato Frittata

Name: Basil-Potato Frittata
Ingredients: 2 cups diced baking potato (about 1 large); Vegetable cooking spray; 1/2 cup thinly sliced onion, separated into rings; 1/4 cup (1/2 ounce) finely grated fresh Parmesan cheese, divided; 1 tablespoon chopped fresh basil; 2 tablespoons water; 1/2 teaspoon salt; 1/2 teaspoon hot sauce; 4 egg whites, lightly beaten; 3 eggs, lightly beaten; 1 tablespoon balsamic vinegar

11 ingredients

4 steps

Ingredients

2 cups diced baking potato (about 1 large)
Vegetable cooking spray
1/2 cup thinly sliced onion, separated into rings
1/4 cup (1/2 ounce) finely grated fresh Parmesan cheese, divided
1 tablespoon chopped fresh basil
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon hot sauce
4 egg whites, lightly beaten
3 eggs, lightly beaten
1 tablespoon balsamic vinegar

Directions

1

Place the diced potato in a medium saucepan; cover with water, and bring to a boil. Cook 7 minutes or until tender. Drain and let cool.
2

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 6 minutes or until tender. Remove from heat, and set aside.
3

Combine 3 tablespoons of cheese, basil, and the next 5 ingredients (basil through eggs) in a medium bowl; stir in potato and onion. Wipe skillet with paper towels, and recoat with cooking spray. Place skillet over medium heat until hot. Add egg mixture, and cook 6 minutes or until almost set.
4

Wrap handle of skillet with foil, and broil 1 1/2 minutes. Top with remaining cheese, and broil for 30 seconds or until cheese melts. Drizzle vinegar over the frittata, and cut into 4 wedges. Serve warm.

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