- cal. (kcal) 395
- Makes: 4 servings
- Prep: 5 mins
- Cook: 10 mins
- Bake: 15 mins at 400°F
- Broil: 3 mins (optional)
all-purpose potatoes, shredded
large egg whites
skim or low-fat milk
freshly ground black pepper
plum tomatoes, seeded and diced
fresh basil, sliced
fresh mozzarella, cubed (about 3/4 cup)
Green salad, for serving
- Heat oven to 400 degrees . Place shredded potatoes in a colander and rinse with cool water. Drain and press dry with paper towels. In a large bowl, whisk eggs, egg whites, skim milk, mustard, 1/2 tsp of the salt and the pepper.
- Heat oil in a 10-inch nonstick oven-safe skillet over medium-high heat. Add drained potatoes and cook, stirring frequently, 5 minutes. Sprinkle with remaining 1/4 tsp salt.
- Fold in diced tomatoes and half the basil. Pour in egg mixture; reduce heat to medium. Scatter in mozzarella.
- Cook 5 minutes, occasionally running a spatula between egg mixture and edge of pan. Sprinkle with Parmesan and transfer to oven. Bake at 400 degrees for 15 minutes or until 160 degrees and set in center. Broil on high for 3 minutes (if desired) to brown. Top with remaining 1/4 cup basil and serve with a green salad alongside.
Nutrition Information for Italian FrittataServings Per Recipe: 4
PER SERVING: 395 cal., 22 g total fat (10 g sat. fat), 363 mg chol., 776 mg sodium, 20 g carb. (2 g fiber), 27 g pro.