Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 6 cooked small new potatoes, peeled and sliced (about 3/4 lb.)
- 3 large eggs
- 2 large egg whites
- 2 Tbs. low-fat milk
- Salt and freshly ground pepper to taste
- 3 Tbs. shredded cheddar cheese
- 2 green onions (white and pale green parts), sliced diagonally
- 2 tsp. olive oil
- 1 small onion, chopped
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Directions
In 8 or 9-inch nonstick ovenproof skillet, heat oil over medium heat. Add all onions and cook, stirring occasionally, until softened, 5 minutes. Add potatoes to skillet, spreading to cover bottom of pan.
In medium bowl, whisk together eggs, egg whites, milk, salt and pepper. Reduce heat to low and pour egg mixture over vegetables, covering evenly. Cover and cook until egg mixture has set around edges but center is still liquid, 6 to 8 minutes.
Preheat broiler. Scatter cheese over surface. Place skillet under broiler and cook until lightly golden, about 1 minute. Cut the frittata into 4 wedges and serve warm.