Frittata
This is the Italian version of quiche without a crust. Experiment with different types of vegetables and cheeses.
INGREDIENTS | SERVES 6
1 pound Idaho potatoes
2 each yellow and red peppers
2 Italian green peppers
1 large red onion
½ bunch fresh oregano
3 ounces fontina cheese
2 teaspoons olive oil
Kosher or sea salt
Fresh-cracked black pepper
3 whole eggs
6 egg whites
1 cup plain nonfat yogurt
1 cup skim milk
Preheat oven to 375°F.
Slice the potatoes into large pieces. Stem, seed, and slice the peppers. Cut the onion into thick slices. Chop the oregano leaves. Grate the fontina.
Separately toss the potatoes, peppers, and onion in oil and drain on a rack. Season with salt and black pepper.
Roast all the vegetables separately in the oven until partially cooked. Layer all in a baking dish.
Whisk together the eggs, egg whites, yogurt, milk, and cheese; pour into the baking dish. Bake until the egg mixture is completely set, approximately 30 to 45 minutes. Sprinkle with chopped oregano and serve.
