Tomato-Basil Frittata

2 T. Olive oil

1 Large onion, halved and thinly sliced

3 Small white potatoes, peeled and thinly sliced

1/2 t. Dried rosemary

Coarse salt and fresh ground pepper

5 Large eggs

5 Large egg whites

1/2 C. Fresh basil, chopped

1 Large tomato, thinly sliced

3/4 C. Freshly grated parmesan cheese

In a medium nonstick broiler-proof skillet, heat 1 tablespoon of the oil over medium heat. Add the onion, potato, and rosemary; season with salt and pepper, and toss to combine. Cover the skillet, and cook for 10 minutes; uncover. Cook, tossing the mixture occasionally, until the onion and potato are tender, about 5 minutes.

Meanwhile, in a medium bowl, whisk together the eggs, egg whites, basil, 3/4 t. salt and 1/4 t. pepper. Heat the broiler with a rack set 4 inches from the heat. Add the remaining tablespoon oil to the vegetables in the skillet. Pour the egg mixture into the skillet. Cook on the stove, over low heat, lifting the mixture a few times around the edges with a spatula to let the egg flow underneath. continue cooking until the fritatta is almost set in the center, about ten minutes.

Place the sliced tomato on top of the egg mixture and then sprinkle the cheese all over the top. 

Place the skillet under the broiler; broil until the cheese is lightly golden, about 5 minutes. Run a spatula around the edges to loosen, then slide the fritatta out onto a serving plate, and cut into wedges. Serve with a toasted thick slice of Foolproof Whole Wheat Bread. Yummy!!