Recipe by Chef mariajane
Health-conscious cook routinely toss the yolks and stick with the whites when preparing eggs. Good idea? No necessarily. Eggs are packed with nutrients, and most of them - vitamins A and E, folate, calcium, iron and lutien - are in the yolks. Sure yolks also pack dietary cholestrol, but many scientists now think saturated fat is the biggest culprit in raising blood cholestrol. A good srategy is to hedge your bets by using some, but not all of the yolks. For instance, preparing an omlette using one whole egg and two egg whites. This Mexican frittata calls for a reduced number of egg yolks, yet still has great flavour and texture. A wedge of this frittata, served with a salad and some crusty bread, is perfect for a light supper or brunch. It reheats well, so leftovers make a convenient meal the following day.
- 1 1⁄2 cups diced red potatoes or 1 1⁄2 cups white potatoes
- 1⁄4 teaspoon salt
- 3⁄4 cup chunky salsa
- 4 large eggs
- 2 large egg whites
- 2 tablespoons all-purpose flour
- 1 teaspoon dried oregano
- 1⁄4 tps. ground black pepper
- 1 cup mexican-style shredded cheese (reduced fat)
- 1⁄2 cup chopped scallion
Directions See How It's Made
- Place potatoes in a medium saucepan and add enough cold water to cover. Bring to a simmer and cook until just tender, about 5 minutes.
- Alternatively, place them in a glass bowl, cover with plastic, then microwave on high until tender, 3-5 minutes.
- Meanwhile, heat oven to 350°F Coat a 9-inch glass pie plate with cooking spray.
- Spread potatoes over bottom of pie plate and season with salt. Spoon salsa over potatoes.
- In a mixing bowl, whisk together eggs, egg whites, flour, oregano, and pepper until smooth. Stir in cheese and scallions.
- Pour Mixture over potatoes and salsa. With a fork, gently stir misture so cheese and potatoes are evenly distributed. Bake frittata for 30-35 minutes or until it is set at the centre and golden on top. Slice into wedges.