Recipes

INGREDIENTS:

• 8 new potatoes, scrubbed well and cut into 1/2-inch cubes
• 1 large egg plus 6 egg whites
• 2 tbsp skim milk
• 1/4 cup finely chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1/2 tsp fresh ground black pepper
• 1/2 tsp sea salt, divided
• 1 tsp safflower oil
• 1 1/2 cups diced yellow onion
• 1 clove garlic, minced
• 2 oz low-fat sharp cheddar cheese, shredded
• 1/2 cup low-fat sour cream, optional
• 1/4 cup finely chopped green onion, optional

INSTRUCTIONS:

1. In a small pot, bring 2 cups water to a boil on medium-high. Add potatoes and return to a boil. Reduce heat and simmer for 12 minutes, until tender. Drain and set aside.
2. Meanwhile, in a medium bowl, whisk egg, egg whites, milk, parsley, thyme, pepper and 1/4 tsp salt; set aside.
3. In a medium nonstick skillet, heat oil on medium-high. Add onion and cook, stirring often, for 6 minutes, or until edges begin to brown. Add garlic and cook, stirring constantly, for 15 seconds. Add potatoes, stir until well combined and reduce heat to medium-low. Gently whisk egg mixture and immediately pour over top of potato mixture, distributing evenly. Cover and cook for 12 minutes, until egg mixture is almost set. Remove from heat and sprinkle with remaining 1/4 tsp salt and cheddar. Cover and let sit for 15 minutes. Cut frittata into 4 wedges and top each with sour cream and green onions, dividing evenly.