Usually, Dino makes breakfast on weekends. He’s really good at it. But this morning (OK, early afternoon) I decided to give it a try. It was my first attempt at making a frittata, and it turned out GREAT! It had a lot of flavor, and the eggs were cooked perfectly. I was worried that I’d have trouble since we don’t own any non-stick pans, but I just sprayed on a little extra non-stick spray, and it was fine. I use the one that’s just olive oil, because all the chemicals in most non-stick sprays scare me. You only have to wrap the handle of the pan in foil if it’s not ovenproof. We have steel pots & pans, so I got to skip this step. Also, it made 6 servings for us, so either I used a bigger pan, and we had a thinner frittata, or the magazine had 4 really large servings. The balsamic on top was a really great touch!
I served this with toast & jelly and some Green Mountain coffee. Things just haven’t been the same since we found a ShopRite that sells their coffee beans. Yum!
Cooking Light May 1995
2 cups baking potato, (about 1 large)
vegetable cooking spray
½ cup onion, thinly sliced, separated into rings
¼ cup Parmesan cheese, finely grated, divided
1 tablespoon fresh basil, chopped
2 tablespoons water
½ teaspoon salt
½ teaspoon hot sauce
4 egg whites, lightly beaten
3 eggs, lightly beaten
1 tablespoon balsamic vinegar
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.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; sauté 6 minutes or until tender. Remove from heat, and set aside.
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.
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.
Nutritional information per serving:
CALORIES 163(28% from fat); FAT 5g (sat 1.8g,mono 1.7g,poly 0.6g); PROTEIN 11.7g; CHOLESTEROL 162mg; CALCIUM 80mg; SODIUM 463mg; FIBER 1.8g; IRON 1.8mg; CARBOHYDRATE 17.8g
MacGourmet Rating: 4 Stars