This version of an Italian omelette makes for a quick breakfast that will fuel you and your family for the day ahead, and it’s also ideal for lunch, or for dinner by adding a green salad, and crusty bread.
4 medium potatoes (Yukon gold or russet), peeled and thinly sliced
2 cups mushrooms, sliced
2 cups leeks (thinly sliced)
1 pepper (orange, yellow or red), diced
1 zucchini (yellow or green), sliced
8 oz provolone cheese (you may use cheddar, mozzarella, or any cheese you like), diced
2 TBSP chives, minced
8 large eggs
1 cup egg whites
2 TBSP parmesan cheese
1 tsp. salt
½ tsp. freshly ground black pepper
Preheat oven to 350F
- Boil the potato slices for 5 minutes, then drain well and pat dry with paper towel
- Heat an iron skillet (or a non-stick, oven proof pan) over medium-high heat, and add enough oil to cover the bottom (about 2 TBSP). Once oil is heated, add the potato slices, season well with salt and pepper, and cook until potatoes are a golden brown, then remove potatoes from pan and set aside.
- Return pan to medium-high heat, add a bit more oil then saute mushrooms, peppers, and leeks, seasoning this mixture with salt to taste.
- Once these vegetables are cooked (al dente), remove from heat and set aside.
- Add eggs and egg whites in a large bowl, plus 1 tsp. salt and ½ tsp. of freshly ground pepper, and whisk together well. Once all whisked, add the chives.
- Turn heat on low, line the bottom of your skillet with potato slices, then slices of zucchini, mushrooms, peppers and leek mixture, then pour the egg mixture evenly to cover the whole surface of skillet.
- Dot the cheese cubes on top, spreading evenly, and then sprinkle the Parmesan cheese all over.
- Put the pan in the oven and bake for 15 – 20 minutes, or until the surface has set. You can check with a fork to ensure eggs are cooked all the way through.
- Remove from oven when cooked, let it cool for 5 minutes, then loosen the frittata with a spatula, and slide it onto a cutting board.