Recipe - Potato And Onion Frittata

3 tablespoon Olive Oil; (divided)
2 md Red Potatoes; halved, then
thinly cut or sliced up
2 lg Red Onions; halved, then
thinly cut or sliced up
Three fourths teaspoon Salt; (divided)
Black Pepper to taste
1 Clove garlic; minced
4 Whole Eggs
4 Egg Whites
3 tablespoon Fresh Parsley or Basil;
chopped

If your New Year's resolutions include an effort to eat better in 1999,
you're going to enjoy the month of January at RecipeaDay. The Cook &
Kitchen Staff are nearly halfway through 31 days of RecipeaDay~Light.

That's right, we're lightening up the fare without lightening up the flavor
of some of your favorite recipes. You can learn to lighten the load of
nearly any recipe by simply substituting lowfat and nonfat ingredients
for their traditional counterparts.

Today's recipe is for an Italian dinner omelet that goes well with a
spinach salad to make a complete meal. Once again, the morefattening
ingredients have been replaced. Each serving now contains about 220
calories, with 9 grams of fat.

Heat two tablespoons of the olive oil in a 9 or 10inch ovenproof
nonstick skillet over medium heat. Add cut or sliced up potatoes, onions, and 1/4
teaspoon of the salt to the warmed oil, and cook the vegetables, stirring
often, for about 15 minutes. Transfer the vegetables to a large mixing bowl
and stir in the minced garlic. Let the mixture cool for about 20 minutes;
wipe the skillet clean.

Whisk the eggs, egg whites, parsley or basil, and the remaining 1/2
teaspoon of salt in a medium sized mixing bowl. Pour the egg mixture over
the cooled vegetables and stir to blend.

Preheat the oven broiler. Add the remaining tablespoon of olive oil to the
skillet and warm the oil over a mediumlow heat setting. Pour in the egg
and vegetable mixture, shaking the skillet a bit to evenly distribute the
contents. Cook until the edges are set and the frittata is browned on the
bottom, usually about 8 minutes.

Place the skillet under the broiler and cook until the top of the frittata
is just set, about two or 3 minutes. Loosen the edges of the frittata and
slide onto a serving plate. Cut into 4 equal wedges and serve warm.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Jan 14, 1999, converted by MM_Buster
v2.0l.