Potato Tomato Frittata - Cook For Your Life- anti-cancer recipes
Potato Tomato Frittata
Servings: 4
Prep time: 20

This frittata is a fast, easy meal for when you’re feeling fatigued from treatment. It’s a full meal all by itself and packed with so many important nutrients. The cooked tomatoes are bursting with antioxidant lycopene, the sautéed garlic brings allicin, and the spuds add carbs for quick energy, as well as a dose of vitamin C. Click here for the video!

Preparation

  1. In a large bowl, whisk together whole eggs, egg whites, ½ the Parmesan cheese, basil, ½ teaspoon salt, and ¼ teaspoon pepper. Preheat the broiler.
  2. Heat 1 tablespoon olive oil in a 10-inch heavy skillet over medium heat. Add the garlic and cook, stirring until golden, about 1 minute. Using a slotted spoon, transfer the garlic to a bowl. Set aside.
  3. Add potatoes to skillet and sauté over medium-high heat, stirring until just tender, about 6 minutes.  Transfer with a slotted spoon to the bowl containing the garlic. Set aside.
  4. Add 1 tablespoon olive oil and tomatoes to skillet and cook over medium-high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
  5. Add remaining tablespoon olive oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining salt and pepper. (See Ann’s Tip) Pour egg over vegetables and cook over medium-high heat, lifting up cooked egg around edges to let uncooked egg flow underneath for about 3 minutes.  Reduce heat to medium and cook covered for five minutes, the center will still be moist.
  6. Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining ¼ cup parmesan cheese, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.  Slide onto a platter and cut into wedges.

Ingredients:

  • 6 whole large eggs
  • 2 large egg whites
  • ½ cup finely grated Parmesan cheese
  • ⅓ cup thinly sliced fresh basil
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 4 garlic cloves, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • ½ pound Yukon Gold potatoes, scrubbed and cut into ¼-inch dice
  • 2 cups grape tomatoes or halved cherry tomatoes

Nutritional Information

Calories

351 cals

Fat

23 g

Saturated Fat

7 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

12 g

Carbohydrates

16 g

Sugar

3 g

Fiber

3 g

Protein

21 g

Sodium

641 mg

*per serving

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Ann's Tips and Tricks

I like to tip all the veggies into the bowl with the eggs and wipe the skillet clean with oiled paper before I put the egg mixture in. I find the frittata sticks less that way.

If you have a well-seasoned cast iron skillet, use it – they are the best pans for making frittatas. If you don’t have one, be sure to protect the handle if it’s not oven proof by covering it with foil.

 


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