Wednesday, January 30, 2008

Potato, Onion, and Rosemary Frittata

Weight Watchers' Make It in Minutes Cookbook

1 large baking potato, peeled and cubed
2t olive oil
1 large onion, thinly sliced I used 1/2 a red onion
2t chopped fresh rosemary
3 large eggs
4 egg whites
1T water

1. Preheat the broiler
2. Cook the potato in a pot of boiling water until tender, about 10 minutes. Drain.
3. Heat the oil in a nonstick skillet over medium-low heat. Add the onion and cook until golden and tender, about 10 minutes. Add the potato and rosemary. Cook, stirring occasionally, about 5 minutes to blend flavors.
4. Meanwhile, whisk together the eggs, egg whites, salt, pepper, and water; pour over the onion and potato mixture in the skillet. Cook, lifting the edges with a rubber spatula so the uncooked egg can run underneath, until almost set, about 4 minutes.
5. Transfer the skillet to the broiler and broil, 5 inches from the heat, until the top is set and the frittata is cooked through, about two minutes. Invert the frittata onto a plate and cut into wedges before serving.

This was really easy to make. The hardest part was slicing the onions and separating the eggs. The flavor, however, was just plain old bland. The rosemary brought a lot of flavor to the dish, but not enough to overcome the bland egg whites and potato. Hopefully the red onion brought a little more flavor, but it still just wasn't enough. Perhaps if I had added some pancetta, this would have been better, but I didn't so it wasn't.

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