My mom recently cleaned out her desk and in doing so, found a bunch of my old recipes. I honestly haven’t made this since 1999. And it’s too bad because it is tasty and easy and will certainly be back in rotation from here forward. The below yields 4 servings, which comes to 357 calories according to My Fitness Pal. You could eat it alone for breakfast or with a salad for a light dinner.
1.5 lbs waxy potatoes, thinly sliced
4tsp olive oil
1 medium onion, sliced
1 clove garlic, minced
15.25oz can of corn, drained
1 green pepper, diced
2 vine tomatoes, deseeded and diced
6 egg whites
3 whole eggs
1tsp dried oregano
1tsp chilli powder
salt and pepper to taste
Make sure you prep everything before starting (except for the eggs) as once you get going, things move pretty fast. Parboil the potatoes in a pot of boiling water for five minutes, drain well. Heat the oil in a large frying pan (I have two of the same size so I flip the frittata half way through from one to the other but if you have an oven safe skillet you should use that). Add the potato and onions and sauté gently for five minutes, stirring occasionally, until the potatoes have browned and the onions are translucent.
Add the garlic, corn, diced tomatoes and diced peppers, mixing well. In a small bowl, beat the eggs together. I like to add the dry spices to the eggs and mix them before pouring it all in the pan but you do as you see fit. Cook for 10-12 minutes, until the underside is cooked through. If you are going to flip it in to a new pan, as I do – make sure it has some butter or oil on it before you do so or everything will stick. Cook for another 10-12 minutes.
If you have it in an oven safe skillet, now is the time to remove it from the heat and continue to cook the frittata under a pre-cooked medium grill (broiler) for 5-7 minutes, or until the frittata is set and the top is golden brown.
Cut the frittata in to wedges and serve with salad or alone. The best part about this is it can be served hot, warm or cold and it will still taste great.