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Frittata
This savoury omelette is a tasty treat any time, served with grilled tomatoes, green salad and wholemeal rolls. Egg whites make this omelette low in cholesterol. Vitamin-packed potatoes, capsicums and onions flavour this dish
Ingredients
2 teaspoons olive oil
1 small red capsicum, cut into strips (about 3/4 cup)
1 small green capsicum, cut into strips (about /4 cup)
1/2 cup thinly sliced red / Spanish onion
1/2 cup sliced spring onions/ shallots
6 small Pontiac potatoes, peeled and thinly sliced
1 large egg
4 egg whites
8 teaspoons skim milk
1/4 teaspoon salt
Fresh parsley sprigs for garnish
Preparation
Preheat the grill
In a 23 or 25-cm non-stick, heatproof frying pan, heat 1 teaspoon oil over a medium heat
Add capsicum, red onion and spring onions; gently fry until vegetables begin to soften, about 4 minutes
Add potatoes
Cook until lightly browned, turning once, for about 4 minutes.
In a mixing bowl, whisk together egg, egg whites, milk and salt
Add remaining oil to pan; reduce heat to low
Pour in egg mixture
Cover and cook until eggs are set around edges but not in centre, about 8 minutes, shaking pan on heat frequently
Using an egg slice, gently loosen egg mixture from sides of pan
Place pan on the grill rack, 10 cm under the hot grill, until frittata is golden brown, about 1 minute
Gently slide frittata onto a serving plate
Cut into wedges
Garnish with parsley sprigs and serve.
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