This hearty egg and potato frittata turns your casual breakfast dish into a proper meal. Serve it with toasted rustic bread and a green salad for lunch or even dinner.
Instructions
1
Combine the wet ingredients
2
First, preheat the broiler. In a large bowl, whisk together the egg whites, eggs, cheese, milk, onions, parsley, salt and pepper.
3
Cook the potatoes and onion
4
In a 10-inch cast-iron or other ovenproof skillet, heat the oil over medium-high heat. Add the potatoes with onion and cook and stir until they're tender, three to four minutes.
5
Add the egg mixture and cook
6
Reduce the heat and pour in the egg mixture. Cook, covered, until the eggs are nearly set, five to seven minutes.
7
Broil the frittata three to four inches from the heat, letting it cook until the eggs are completely set, two to three minutes. Let the frittata stand at room temperature for five minutes, then cut it into wedges and serve.
