Potato Frittata

Ingredients

• 0.8 pound baking potatoes peeled halved lengthwise thinly sliced
• 0.1 teaspoon pepper black
• 4 large egg whites 
• 3 large eggs 
• 0.3 cup parsley fresh chopped
• 1  garlic clove minced
• 2 ounces cheddar cheese shredded reduced-fat
• 0.3 teaspoon paprika 
• 1.5 cups onion red vertically sliced
• 0.5 teaspoon salt divided

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• aluminum foil
• broiler

Directions

1. Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain and set aside.
2. Place a nonstick skillet coated with cooking spray over medium-high heat.
3. Add the onion, and cook 20 minutes or until deep golden brown, stirring frequently.
4. Remove onion from pan, and recoat pan with cooking spray. Return onion to pan; stir in potatoes and 1/4 teaspoon salt.
5. Preheat broiler.
6. Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (parsley through garlic) in a bowl, stirring well with a whisk.
7. Pour over onion mixture; sprinkle with cheese. Cook over medium heat 2 minutes or until slightly set. Wrap handle of skillet with foil; broil 3 minutes or until eggs are set and cheese is melted. Gently slide frittata onto a platter, and cut into 8 wedges.