- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 281.1
- Total Fat: 15.5 g
- Cholesterol: 320.7 mg
- Sodium: 181.1 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 3.3 g
- Protein: 16.4 g
Frittata with Mushrooms, Onions, Potatoes, TomatoesSubmitted by: VIV1_17
IntroductionTraditional Spanish "tortilla" with potatoes Traditional Spanish "tortilla" with potatoes
2 egg whites
2 tbsp parmesan cheese, grated
2 tbsp flat leaf parsley, fine chop
2 cups cremini mushrooms, chopped
1 cup onion, fine dice
2 cups potatoes, fine dice
1 cup cherry or grape tomatoes, chopped
2 tbsp. Mrs. Dash
Salt to taste
Required equipment: 12 inch ovenproof nonstick skillet
Preheat oven on broil setting.
Beat eggs, egg whites, parmesan, parsley and salt to taste in a bowl. Set aside.
Heat oil in skillet until hot. Add potatoes. Cook until slightly browned and soft. Add mushrooms, onions tomatoes, Mrs. Dash and salt to taste and cook until mushrooms and onion start to brown. Pour egg mixture in and using heatproof spatula, allow egg mixture to distribute evenly underneath vegetables. Cook until egg is mostly set. Put skillet in oven and broil for 3-4 mins until top is nicely browned (watch carefully).
Remove from oven and cool slightly. Run spatula around frittata to loosen. Invert large plate over skillet and flip to remove frittata. Serve with additional parsley as topping.
Number of Servings: 4
Recipe submitted by SparkPeople user VIV1_17.