Potato and Chive Frittata |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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5 Square Breakfast idea Ingredients:
8 ounces yukon gold potatoes |
1 tablespoon fresh lemon juice |
1 teaspoon olive oil |
salt and pepper |
12 ounces egg whites |
2 tablespoons fresh chives |
Directions:
1. Preheat over to 375 degrees. Lightly coat 8 inch oven proof skillet with non stick spray.
2. Peel and slice potatos into bite size pieces. Place in seperate sauce pan and cover with water. Steam for 7-8 minutes or until tender.
3. Toss the potatoes with the lemon juice and and olive oil. Season with salt and pepper and spread in non stick skillet.
4. Whisk egg whites with chives and salt and pepper, pour into pan.
5. Transfer pan to the middle shelf of the oven for 20 minutes until eggs are set.
6. Slice into wedges to serve.
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