Name: Greek Frittata and Salad
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium russet potatoes (about 1 lb); 6 large eggs; 4 large egg whites; 2 tbsp. fresh dill; Black pepper; 4 oz. feta; 3 tbsp. olive oil; 6 scallions; 1/2 head romaine lettuce; 1 tomato; 1 carrot; 1 tbsp. red wine vinegar

Step 1Heat broiler. Place the potatoes and 2 Tbsp water in a glass pie plate or bowl, cover with plastic wrap and microwave on high until the potatoes are just tender, about 4 minutes.

Step 2Meanwhile, in a large bowl, whisk together the eggs, egg whites, dill and 1/4 tsp pepper. Stir in 1/2 cup feta.

Step 3Heat 1 Tbsp of the oil in 10-in. nonstick skillet over medium heat. Add the potatoes and cook, stirring, until lightly browned, 3 to 4 minutes. Add the scallions and cook, stirring for 2 minutes. Pour the egg mixture into skillet and stir gently to distribute evenly. Cook until the eggs are set on bottom and sides, about 4 minutes (eggs will be runny in the center). Remove from heat and sprinkle the remaining feta on top.

Step 4If skillet handle is not broiler-proof, wrap in foil. Broil the frittata until center is firm, about 3 minutes.

Step 5In a large bowl, whisk together the vinegar, remaining 2 Tbsp oil and 1/4 tsp each salt and pepper. Add the lettuce, tomato and carrot and toss to combine. Serve with the frittata.

Greek Frittata and Salad

Ingredients

Directions

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