It wasn’t until I arrived in the United States that I realized that not everything that looks like an omelet is called an omelet. Some are called frittatas. I especially like the texture and thickness of the frittata and I like the fact that one can be as creative as can be when cooking this dish — like the deep-dish pizza, I might say. The possibilities are endless!
1 1/2 cups red potatoes with skin on, cubed
1 cup fresh onion, sliced
1 cup baby bella mushrooms, sliced
1/2 cup fresh diced green bell pepper
4 cloves fresh garlic, peeled and crushed
1/2 cup fresh or frozen edamame
1 medium whole egg
4 medium egg whites
1/4 cup reduced fat milk
1/2 cup fresh basil
1 tbsp olive oil
salt and freshly-ground black pepper to taste
A sprinkle of bread crumps
A sprinkle of Parmesan cheese
Heat oil in a medium nonstick skillet over medium-high heat.
Add potatoes. Saute until brown, about 5 minutes
Add onions, mushrooms, bell pepper, garlic and edamame to skillet and saute for another 5 minutes.
Turn heat to low.
(If you wish, transfer the cooked vegetables into an oven-safe casserole)
Whisk whole egg, egg whites and milk together, adding basil to the mixture (tear the basil leaves). Add salt and pepper to taste. Pour into skillet or casserole, stirring the vegetables to make sure the egg mixture spreads evenly. Cook in low heat for about 6-8 minutes.
Sprinkle bread crumbs and grated parmesan cheese over frittata before placing it in broiler to brown for about 1-2 minutes.
(Makes 4-6 servings)