3 T olive oil
1 medium onion, chopped
1 1/2 C Spinach, chopped
1 lb. White Potatoes, peeled and cut into 1in strips
1 t Salt
1 t Red Pepper Flakes (optional)
5 Egg Whites
3 T Grated Parmesan Cheese
Time: 30min / Servings: 4 / Calories per Serving: 250
Sate onion and potatoes in olive oil until soft. Stir in spinach, salt and red pepper flakes. In a separate bowl mix eggs and cheese together. When veggies are cooked pour egg mix over as evenly as possible. Cook over medium heat for 3-4 min or until the frittata has solidified. Place an inverted dish over the pan and then turn the pan upside-down so that the frittata is on the dish (do this in one smooth motion for best results). Slide the frittata back into the pan and cook the other side for 2-3 min. Then serve!
The hardest part about this dish is knowing when to turn the frittata. You may have a few flops the first time you try it. I had a perfect one on my first try and then the next two turned out more like scrambled eggs. 🙂 But no matter what yours looks like, this makes for an awesome lunch to take to work the next day and keeps great in the fridge.
You can replace the veggies in this dish with anything you have on hand. I have used peas, asparagus, cauliflower, green beans, and broccoli. Just keep in mind that it makes it easier to flip if at least one of the veggies is a relatively stable vegetable (things like tomatoes, zucchini, and eggplant are hard) and that the more soft the veggies get the harder it is to keep the frittata together.
None on this one!
Credit Where Credit is Due: This comes from the book The Mediterranean Prescription by Dr. Angelo Acquista