You say potato, I say POTATO Frittata is a spectacularly delish dish that weighs in at under 300 calories per serving! And, if done right, with loving kindness in your heart and a steady hand, it is also a work of art – stunningly gorgeous! Be sure to photograph your Potato Frittata dish!
1 pound Yukon gold or russet potatoes, scrubb-a-dub-dubbed, followed by a thin slicing (uber-thin).
2 tablespoons Extra-Virgin Olive Oil
2 carrots, sliced thin
6 egg whites
1/2 cup sweet onions, sliced uber-thin (I like a good vidalia onion)
Salt n’ Pepper to taste
1/2 cup cherry tomatoes, halved – red and/or yellow – for color
2 cloves garlic, minced
1 tablespoon cilantro, fresh, shredded thin
Preheat oven to 375 F degrees
In a non-stick, oven-safe, large enough skillet – heat oil till hot and then add potatoes.
Cook over medium heat, mixing here n’ there, for about 5 minutes
And then – add the carrots, and continue cooking over medium flame for another 5 minutes. Or until potatoes and carrots are tender and lightly browned, turning occasionally.
A good song to listen to while cooking the potatoes and carrots is LOVE Me Tender, by Elvis.
In a large-enough bowl whisk together the eggs and egg whites, half of the sweet onion, a dash of salt n’ pepper (remember, you can always add more later, if you are hell-bent on salting it up).
Pour egg mixture over the potatoes (you used an oven-proof skillet, yes?).
Baked uncovered for about 15 minutes or so – until the frittata appears dry on top. Feel free to gently place a fork into it and if it comes out ‘egg-runny’ then leave it in another minute or so.
Remove from oven and let ‘stand’ on your stove for a good five minutes.
After it has sufficiently cooled, loosen with spatula and place a large serving platter over the skillet. Using both hands, turn platter and skillet to the side and finally over, allowing the frittata to easily and effortlessly slide onto the platter, in one graceful, beautiful piece. Got it?
While your potato frittata stands, you can Stand By Me with Ben E. King.
Meanwhile, in a small bowl toss together remaining sweet onions, cherry tomatoes, garlic and cilantro.
Artfully spoon mixture on top of frittata.
Cut into six servings. Plate it, serve it, yum it up with a salad, and call it dinner!
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