1Tomato, (peeled, if it your custom to do so) seeded and chopped, divided
2Small Cooked Potatoes, cut into 1/2-inch dice
1Medium Zucchini, peeled or not, sliced into rounds
½tspSalt
½tspGround Pepper, plus more to taste
4Large Egg Whites
2tbspScallions, checked and chopped
1
Preheat the broiler.
2
Heat 2 teaspoons of oil in a large, ovenproof, nonstick skillet over medium heat. Add onion, garlic, and half of the tomato; cook, stirring, until the onion is limp, about 8 Minutes.
3
Add the potatoes and cook, stirring, until they start to brown, about 4 Minutes. Add zucchini and cook until heated through. Remove the vegetables from the pan; season with salt and pepper.
4
Wipe out the pan, brush with the remaining 1 teaspoon oil, and return it to low heat.
5
Lightly whisk whole eggs and egg whites in a medium bowl. Add the vegetables to the egg mixture and pour into the pan, gently stirring to distribute the vegetables. Cook over low heat until the underside is light golden, 5 to 8 Minutes.
6
Place the pan under the broiler and broil until the top of the frittata is puffed and golden brown, 1 to 2 Minutes. Loosen the frittata and slide it onto a platter. Garnish with scallions and the remaining chopped tomato.
1Tomato, (peeled, if it your custom to do so) seeded and chopped, divided
2Small Cooked Potatoes, cut into 1/2-inch dice
1Medium Zucchini, peeled or not, sliced into rounds
½tspSalt
½tspGround Pepper, plus more to taste
4Large Egg Whites
2tbspScallions, checked and chopped
Directions
1
Preheat the broiler.
2
Heat 2 teaspoons of oil in a large, ovenproof, nonstick skillet over medium heat. Add onion, garlic, and half of the tomato; cook, stirring, until the onion is limp, about 8 Minutes.
3
Add the potatoes and cook, stirring, until they start to brown, about 4 Minutes. Add zucchini and cook until heated through. Remove the vegetables from the pan; season with salt and pepper.
4
Wipe out the pan, brush with the remaining 1 teaspoon oil, and return it to low heat.
5
Lightly whisk whole eggs and egg whites in a medium bowl. Add the vegetables to the egg mixture and pour into the pan, gently stirring to distribute the vegetables. Cook over low heat until the underside is light golden, 5 to 8 Minutes.
6
Place the pan under the broiler and broil until the top of the frittata is puffed and golden brown, 1 to 2 Minutes. Loosen the frittata and slide it onto a platter. Garnish with scallions and the remaining chopped tomato.
