Potato and Onion Frittata

A frittata is a great quick meal that is light and healthy. B usually doesn’t eat eggs, but if you put potatoes and bacon in it, he will eat almost anything. This dish is also perfect for a spring brunch or light supper. Instead of flipping a bunch of omelets one at a time, this Italian omelet is baked so it is easy to serve to a group. For an impromptu supper, nothing beats a frittata. You can mix and match ingredients to create the perfect frittata to suit everyone’s taste. This one relies on the the classic ingredients found in a breakfast: onions, potatoes and bacon. To make this vegetarian friendly, simply omit the bacon.

Potato and Onion Frittata

Serves 2

• 1 tablespoon olive oil
• 1/2 large onion, halved and thinly sliced
• 1 baking potato, peeled and thinly sliced
• salt and pepper
• 1.5 cup egg substitute
• 2 teaspoons chopped fresh herbs or 1/2 teaspoon dried (I used oregano)
• 1 slice prosciutto, diced
• 2 tablespoons Parmesan cheese

Directions

1. In a medium nonstick broiler-roof skillet, heat 1 tablespoon of the oil over medium heat. Add the onion and potato; 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, herbs, salt, pepper, prosciutto and Parmesan cheese

4. Heat the broiler with a rack set 4 inches from the heat. Add the remaining tablespoon 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 time around the edges with a spatula to let egg flow underneath. Continue cooking until the frittata is almost set in the center, about 10 minutes

6. Place the skillet under the broiler; broil until frittata is set and the top is lightly golden, about 3 minutes.