Mexican Frittata

Mexican Frittata

Ingredients

• 1 1 / 2 cups refrigerated prepared diced red or white potatoes*

• Water

• 1 / 4 teaspoon salt

• 3 / 4 cup chunky tomato salsa

• 4 large eggs

• 2 large egg whites

• 2 tablespoons all-purpose flour

• 1 teaspoon dried oregano

• 1 / 4 teaspoon fresh-ground black pepper

• 1 cup reduced-fat Mexican-style shredded cheese blend

• 1 / 2 cup chopped scallions

Method

Place the potatoes in a medium saucepan and add enough cold water to cover. Bring to a boil, reduce heat and simmer 5 minutes until just tender. Alternatively, place them in a glass bowl, cover with plastic wrap and microwave on high 3 to 5 minutes until tender. Drain, if necessary, and set aside.

Meanwhile, preheat the oven to 350 degrees. Coat a 9-inch glass pie plate with no-stick cooking spray. Spread the potatoes over the bottom of the pie plate and season with salt. Spoon the salsa

over the potatoes.

In a mixing bowl, whisk together the eggs, egg whites, flour, oregano and pepper until smooth. Stir in the cheese and scallions. Pour the egg mixture over the potatoes and salsa. With a fork, gently stir the mixture so the cheese and potatoes are evenly distributed. Bake the frittata 30 to 35 minutes, or until it is set in the center and golden on top. Slice into wedges to serve.

Makes 6 servings.