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How to Make Red potato and fontina frittata
A fontina frittata is a delicious cross between an omelette and a quiche with some unique advantages over both. Although you can cut a single frittata into wedges to feed a family, it cooks much more quickly than a quiche, and doesn’t require a fat laden. And unlike an omelette, it requires no turning or folding just a stress free trip under the broiler to firm and brown its top.
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Ingredients
Serves: –+
- Eggs 4 large
- Egg whites 4 large
- Milk ½ cup
- Shredded fontina cheese ¼ cup
- Scallions 4 sliced
- Minced fresh thyme 2 tsp
- Red Potatoes 3 Small
- Salt ½ tsp
- Ground pepper ¼ tsp
- Unsalted butter 1 tbsp
Per serving
Calories: 273 kcal
Proteins: 16 g
Fats: 5 g
Carbohydrates: 30 g
Method
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Preheat the broiler.
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Whisk the eggs, egg whites, and milk together in a large bowl until blended. Stir in the cheese and thyme. Set aside.
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Spray a 10- inch ovenproof nonstick skillet with nonstick spray and set over medium heat. Add the potatoes, salt, and pepper and cook, stirring occasionally, until the potatoes begin to soften and brown, 6-8 minutes. Transfer to a plate.
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Return the skillet to the heat. Melt the butter in the same skillet. Add the scallions and cook, stirring frequently, until softened, 3 minutes. Return the potatoes to the skillet. Add the egg mixture; reduce the heat to medium-low and cook, uncovered, until the bottom of the frittata is firm, 8-10 minutes.
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Please the skillet under the broiler and broil 5 inches from the heat until the frittata is set in the center, 5 minutes. Cut into 4 wedges and serve at once.
PER SERVING:
273 Cal, 11 g Total Fat, 5 g Sat Fat, 203 mg Cholesterol, 491 mg Sod, 30 g Carb, 5 g Fib, 16 g Prot, 172mg Calcium.
