FRITTATA PRIMAVERA WITH PARMESAN TOAST

FRITTATA PRIMAVERA WITH PARMESAN TOAST image

Yield 2 people

Number Of Ingredients 15

1/2 lb Red Bliss potatoes (1 1/2 cups cubed)
1 tbsp olive oil
1/2 medium onion, sliced
1/2 medium green bell pepper, sliced
2 oz Portobello mushrooms
3 medium garlic cloves, crushed (divide use)
2 large whole eggs
4 large egg whites
1/4 cup skim milk
1/2 cup fresh basil
4 slices while grain bread
vegetable oil spray
1 oz grated Parmesan
Salt
Freshly ground black pepper

Steps:

Wash and cube potatoes without peeling. Heat oil in non-stick skillet. Add potatoes in one layer and saute 5 minutes. Add a little salt and pepper. While potatoes cook, prepare onions, mushrooms, green pepper and 2 crushed garlic cloves. Add to skillet and continue to saute 5 minutes. Whisk egg, egg whites and skim milk together. Tear basil into small pieces and add to egg mixture with a little salt and pepper. Pour into skillet and gently toss vegetables to make sure egg mixture spreads throughout the pan. Turn heat to low and cook 10 minutes. Frittata will be mostly cooked through. Place brad on foil-lined baking tray while the frittat cooks. Spray bread with vegetable oil spray. Spread remaining garlic clove on bread. Take 2 tbsp Parmesan cheese and sprinkle on top of bread. Sprinkle remaining parmesan chees on top of Frittata. Place under broiler for 2 minutes. Remove and place bred under broiler for 1 minute or until cheese melts.