Italian Frittata

Italian Frittata
Makes 4
Prep 5 m
Cook 10 m
Bake 15 m
Broil 3 m
Broil (optional)



  1. 1 of 4 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.
  2. 2 of 4 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.
  3. 3 of 4 Fold in diced tomatoes and half the basil. Pour in egg mixture; reduce heat to medium. Scatter in mozzarella.
  4. 4 of 4 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 Frittata
Servings Per Recipe: 4
Per Serving: 27 g pro., 776 mg sodium, 20 g carb., 2 g fiber, 363 mg chol., 10 g sat. fat, 395 kcal cal., 22 g Fat, total