Sunday, January 31, 2010

"Frittater" Frittata

  I have always wondered what the difference was between an omelet and a frittata - and after visiting the "Get Cracking" site, I now know. Basically - when open faced and the ingredients are mixed into the egg, it's a frittata. When the egg is folded around the ingredients, it's an omelet.

Potato, Leek and Pepper Frittata

1 tbsp. vegetable oil
2 large potatoes, peeled and shredded
1 cup chopped leek (The white and a bit of the green of 1 leek)
1/2 cup diced red pepper
Pinch of salt
1/4 tsp. pepper
1 cup liquid egg whites
1/4 cup water

Spray a 9" non-stick pan with vegetable spray and add 1 tbsp. oil.
Lightly brown the shredded potato and add the leeks and red peppers part way through the cooking.
Sprinkle with a bit of salt and pepper.

Continue to cook until you are satisfied all are cooked or softened.

Whisk the eggs with the water and pour over the potatoes, leeks and peppers.

Cover with a lid and cook over medium-low heat until eggs are set. While they are still runny, poke through the contents and pry away from the pan around the outside to allow egg to run through to the bottom of the pan to hasten cooking.

When eggs are set, sprinkle shredded cheese on top, cover and allow cheese to melt.

If you'd like the eggs a little browner, here's my trick for flipping the frittata intact. Loosen the frittata from the pan with a spatula around the outside edges toward the middle while being very careful not to break it. Cover the pan with a large plate, and, wearing oven mitts, pick up the plate and the pan together and flip so the plate is on the bottom and the frittata falls onto the plate. Return the pan to the burner and slide the frittata back (now bottom up) into the pan to finish cooking. Sprinkle with the cheese and allow it to melt.

You wouldn't know it to look at my pictures, but  it really is a tasty and filling brunch or light meal.

This recipe serves 2 generous portions for a points value of  6.5 each.

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