Oven Frittata With Broccoli and Potatoes

In this recipe, prepared in the oven, the egg whites puff up as nicely as a souffle.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3  medium potatoes, peeled and finely diced
• 1  tablespoon  vegetable oil
• 10  ounces  chopped broccoli (fresh, or frozen and defrosted, or use any veggie of choice)
• 1⁄2 cup mushroom, coarsely chopped
• 1⁄4 cup  white onion, chopped
• 8  egg whites, slightly beaten
• 2  eggs, slightly beaten (or 1/4 cup egg sub)
• 1⁄4 cup  grated parmesan cheese
• 1  teaspoon dried parsley
• 1⁄4 teaspoon dried basil
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon paprika

Directions

1. Preheat oven to 350ºF.
2. in a large oven-proof nonstick skillet, cook potatoes in oil over medium heat until tender and lightly browned, about 10 minutes.
3. Add the broccoli, mushrooms and onion; cook and stir for another 5 minutes. Turn off heat.
4. In a bowl, beat egg whites and whole eggs with Parmesan cheese, parsley, basil, oregano and black pepper.
5. Gently pour egg mixture over mixture in skillet.
6. Place skillet in oven and bake for 10 minutes or until eggs are almost set on top. (Watch closely).
7. Turn on broiler and finish cooking for 3 minutes or until lightly browned and set.
8. Sprinkle with paprika and serve.