Potato-and-Beet Greens Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups finely chopped red potatoes (about 1 pound) |
1 cup chopped beet greens |
1/3 cup fat-free milk |
2 tablespoons grated fresh parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
4 large eggs |
3 large egg whites |
1 teaspoon butter |
cooking spray |
1/3 cup (about 1 1/2 ounces) shredded part-skim mozzarella cheese |
4 beet green leaves, optional |
Directions:
1. Preheat broiler.
2. Place potatoes in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 8 minutes. Add chopped beet greens; cook 2 minutes or until tender. Drain.
3. Combine milk and the next 5 ingredients (milk through egg whites) in a large bowl, and stir with a whisk. Stir in potato mixture. Melt butter in a medium nonstick skillet coated with cooking spray over medium heat. Pour the egg mixture into skillet; cook 15 minutes or until top is just set. Sprinkle with mozzarella.
4. Wrap handle of skillet with foil; broil 5 minutes or until golden brown. Garnish with beet green leaves, if desired.
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