This is a great recipe for a busy holiday morning. (Thanks again Martha,...adapted from Martha Stewart's Great Food Fast Cookbook). Prep time is only about 15 minutes and then about a half hour of cook time! Serves 4 big servings or a family of 5. Would also be great for dinner with a salad on the side.
Ingredients
1 tablespoon olive oil
1 large onion, halved and thinly sliced
1 baking potato, peeled and thinly sliced
1/2 teaspoon dried rosemary, crumbled (I used fresh bc that is what I had)
salt/pepper
5 large eggs
5 large egg whites (I used egg substitute)
1/2 cup whole flat-leaf parsley leaves
1 tablespoon chopped garlic
Preparation
In a medium (10-inch) broiler-proof skillet, heat 1 tablespoon of oil. Add the onion, potato, garlic and rosemary; season with salt and pepper; toss to combine.
Cover the skillet; and cook for 10 minutes. Uncover and cook until onion and potato are tender (about 5 minutes).
In medium bowl, whisk together eggs, egg whites, parsley, salt and pepper (dashes). Heat the broiler, rack set 4 inches from heat. Pour egg mixture into skillet. Cook on low heat, lifting the mixture a few times arond the edges with a spatula to let the eggs flow under the veggies. Cook and lift until almost set (about 10 minutes). Eggs should still be wet on top. Place the skillet under the broiler and broil until frittata is set and the top is light gold (about 3 minutes).
Slide frittata out onto a plate and slice and serve!
