Basil-Potato Frittata

Ingredients

• 2 cups baking potato diced 1 large
• 1 tablespoon balsamic vinegar 
• 4  egg whites lightly beaten
• 3  eggs lightly beaten
• 1 tablespoon basil fresh chopped
• 0.5 teaspoon hot sauce 
• 0.5 cup onion separated thinly sliced
• 0.5 ounce parmesan cheese fresh divided finely grated
• 0.5 teaspoon salt 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• aluminum foil

Directions

1. Place the diced potato in a medium saucepan; cover with water, and bring to a boil. Cook 7 minutes or until tender.
2. Drain and let cool.
3. Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
4. Add onion; saut 6 minutes or until tender.
5. Remove from heat, and set aside.
6. Combine 3 tablespoons of cheese, basil, and the next 5 ingredients (basil through eggs) in a medium bowl; stir in potato and onion. Wipe skillet with paper towels, and recoat with cooking spray.
7. Place skillet over medium heat until hot.
8. Add egg mixture, and cook 6 minutes or until almost set.
9. Wrap handle of skillet with foil, and broil 1 1/2 minutes. Top with remaining cheese, and broil for 30 seconds or until cheese melts.
10. Drizzle vinegar over the frittata, and cut into 4 wedges.
11. Serve warm.