Name: Potato And Onion Frittata
Ingredients: 3 tb Olive Oil; (divided); 2 md Red Potatoes; halved, then thinly sliced; 2 lg Red Onions; halved, then thinly sliced; 3/4 ts Salt; (divided); Black Pepper to taste; 1 Clove garlic; minced; 4 Whole Eggs; 4 Egg Whites; 3 tb Fresh Parsley or Basil; chopped

One of the most valuable aids to meditation is Scripture memorization. In fact, when I encounter someone who is battling discouragement or depression, I often ask two questions: “Are you singing to the Lord?” and “Are you memorizing Scripture?” These two exercises are not some magical formula to make all our problems go away, but they do have incredible power to change our perspective and attitude toward the issues we are facing.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Eggs	Italian		4	servings

INGREDIENTS

3	tb	Olive Oil; (divided)
2	md	Red Potatoes; halved, then thinly sliced
2	lg	Red Onions; halved, then thinly sliced
3/4	ts	Salt; (divided)
		Black Pepper to taste
1		Clove garlic; minced
4		Whole Eggs
4		Egg Whites
3	tb	Fresh Parsley or Basil; chopped

INSTRUCTIONS

If your New Year's resolutions include an effort to eat better in 1999,
you're going to enjoy the month of January at Recipe-a-Day. The Cook &
Kitchen Staff are nearly halfway through 31 days of Recipe-a-Day~Light.
That's right, we're lightening up the fare without lightening up the flavor
of some of your favorite recipes. You can learn to lighten the load of
nearly any recipe by simply substituting low-fat and non-fat ingredients
for their traditional counterparts.
Today's recipe is for an Italian dinner omelet that goes well with a
spinach salad to make a complete meal. Once again, the more-fattening
ingredients have been replaced. Each serving now contains about 220
calories, with 9 grams of fat.
Heat two tablespoons of the olive oil in a 9- or 10-inch ovenproof
non-stick skillet over medium heat. Add sliced potatoes, onions, and 1/4
teaspoon of the salt to the warmed oil, and cook the vegetables, stirring
often, for about 15 minutes. Transfer the vegetables to a large mixing bowl
and stir in the minced garlic. Let the mixture cool for about 20 minutes;
wipe the skillet clean.
Whisk the eggs, egg whites, parsley or basil, and the remaining 1/2
teaspoon of salt in a medium- sized mixing bowl. Pour the egg mixture over
the cooled vegetables and stir to blend.
Pre-heat the oven broiler. Add the remaining tablespoon of olive oil to the
skillet and warm the oil over a medium-low heat setting. Pour in the egg
and vegetable mixture, shaking the skillet a bit to evenly distribute the
contents. Cook until the edges are set and the frittata is browned on the
bottom, usually about 8 minutes.
Place the skillet under the broiler and cook until the top of the frittata
is just set, about two or 3 minutes. Loosen the edges of the frittata and
slide onto a serving plate. Cut into 4 equal wedges and serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jan 14, 1999, converted by MM_Buster
v2.0l.

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