Potato and Cheddar Frittata

Preparation info

  • Serves


    as a Main Dish
    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

A frittata can be served warm or at room temperature, as a main dish for supper, lunch, or brunch. It’s ideal picnic fare. Be sure not to overcook, or the frittata will be tough.


  • 2 teaspoons olive oil
  • 1 small onion, cut into short slivers
  • 2 scallions, cut on a diagonal, whites in ¼-inch lengths, greens in ½-inch lengths.
  • 6 cooked new potatoes, peeled but not rinsed and sliced (about ¾ pound)
  • 3 large eggs
  • 2 large egg whites
  • 2 tablespoons lowfat milk
  • Salt and Freshly ground pepper
  • 3 tablespoons grated sharp cheddar cheese


    • Heat 1 teaspoon olive oil in an 8- or 9-inch nonstick skillet over medium heat. Add the onion and scallions and cook, stirring occasionally, until onion begins to soften, 5 or 6 minutes.
    • Place the broiler rack so that the top of skillet will be about 1 inch from the heat source. Preheat the broiler.
    • Add the potatoes to the skillet, spreading them to cover bottom of pan. Toss once or twice.
    • Meanwhile, whisk together the eggs, egg whites, milk, and salt and pepper in a mixing bowl. Reduce the heat to low and pour the remaining olive oil into the pan. Pour the egg mixture over the vegetables, covering evenly. Cover and cook until the egg mixture has set around the edges but the center is still liquid, usually 6 to 8 minutes. Adjust heat so that mixture sizzles gently but steadily as it cooks.
    • Scatter the cheese over the surface. Place skillet under the broiler and cook until lightly golden, about 1 minute. Move skillet under broiler if necessary to brown surface evenly. Do not overcook, or the egg mixture will toughen. Cut the frittata into 4 wedges and serve hot or lukewarm.