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Ingredients:
3 tbsp olive oil
2 large baking potatoes, sliced 1/8 thick (2 cups)
1 medium onion, sliced (1 cup)
4 eggs
4 egg whites
1/2 tsp salt
1/4 tsp pepper
Instructions:
In 10" skillet heat oil; add potatoes and onion. Cook over med. heat,
stirring and turning occasionally, until potatoes are softened and
lightly browned (10 to 12 mins). In med. bowl, stir together eggs,
egg whites, salt, and pepper. Pour egg mixture over potato mixture.
Continue cooking, lifting edges to allow eggs to flow underneath,
until edges are set (6 to 8 mins.). Cover; continue cooking until
top is slightly puffy and set (3 to
4 mins.).
Per serving - 130 cal, 6 g pro, 12 g carbo, 7 g fat, ~0- mg chol, 270
mg sod
Source: Land o'Lakes Occasionally Vegetarian
Servings: 6
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
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Potato Onion Frittata Recipe brought to you by Mexican Recipes To-Go
