Potato and Onion Frittata

A quick brunch idea using pantry staples.

2 Tbsp. olive oil
1 large onion, halved and thinly sliced
1 (8 oz) baking potato, peeled and thinly sliced
½ tsp. dried rosemary, crumbled
coarse sea salt
pepper, freshly cracked
5 large eggs
5 large egg whites
½ cup whole flat-leaf parsley leaves

In a medium (10”) nonstick broilerproof skillet, heat 1 Tbsp. oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.

Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.

Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, ¾ tsp. salt, and ¼ tsp. pepper.

Heat broiler with rack set 4” from heat. Add remaining Tbsp. oil to vegetables in skillet. Pour egg mixture into skillet.

Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.

Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.

Makes 4 servings.

Cook's Note: Extra yolks: To store (for custards or egg washes), place unbroken yolks in water in a covered container and refrigerate, up to 2 days. If you have no use for them, you can buy unprocessed pure egg whites in the dairy section at the market.