Cheesy Potato Frittata
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Garlic (1 clove)
- Green onion (1/4 cup)
- Parsley, fresh (1/4 cup)
- Potatoes, new (8)
- Thyme, fresh (1 tbsp)
- Yellow onion (1 1/2 cups)
- Cooking & Baking
- Black pepper, fresh ground (1/2 tsp)
- Safflower oil (1 tsp)
- Sea salt (1/2 tsp)
- Dairy
- Cheddar cheese, low-fat sharp (2 oz)
- Skim milk (2 tbsp)
- Sour cream, low-fat (1/2 cup)
- Refrigerated
- Egg plus 6 egg whites, large (1)
Preparation
Read recipe preparation on cleaneatingmag.com
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Recipe Stats
Published February 5, 2013 (1 week ago).
55 people saved this recipe.
