Potato and onion frittata

Description

The dish is prepared without unnecessary complications. Heat 1 tablespoon of oil in a medium skillet over medium heat. Add onion, potatoes, and rosemary, season with salt and pepper, and stir. Cover with a lid and cook for 10 minutes. Remove the lid and continue cooking, stirring occasionally, until the onion and potatoes are tender, about 5 minutes. Meanwhile, in a bowl, whisk together eggs, egg whites, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add the remaining tablespoon of oil to the vegetables in the skillet. Pour the egg mixture into the skillet. Cook over low heat for about 15 minutes, until a golden crust forms. Transfer the cooked omelet onto a plate and slice into pieces. Serve immediately.

Instructions