Potato and Onion Frittata

Makes 4 servings

Rebecca Smith

ingredients

1
In a medium nonstick pan, heat 1 tbsp. of the oil over medium heat. Add the onion, potato, and rosemary; season with salt and pepper, and toss to combine.
2
Cover the skillet and cook for 10 minutes; uncover. Cook, tossing the mixture occasionally, until the onion and potato are tender - about 5 minutes.
3
Meanwhile, in a medium bowl, whisk together the eggs, egg whites, parsley leaves, 3/4 tsp salt, and 1/4 tsp pepper.
4
Heat the oven with a rack set 4 inches from the heat. Add the remaining tbsp oil to the vegetables in the skillet. Pour the egg mixture into the skillet.
5
Cook on the stove, over low heat, lifting the mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until the frittata is almost set in the centre, about 10 minutes.
6
Place the skillet under the broiler; broil until the frittata is set and the top is lightly golden, about 3 minutes. Run a clean spatula around the edges to loosen, then slide the frittata out onto a serving plate, and cut into wedges.