Rather than eliminating yolks altogether, we used fewer—to reduce fat and to avoid the rubbery texture that can be obtained by using only egg whites.
Recipe information
Yield
serves 4
Ingredients
Bell pepper sauté
Preparation
Step 1
In a medium (10-inch) nonstick broiler-proof skillet, heat 1 tablespoon of the oil over medium heat. Add the onion, potato, and rosemary; season with salt and pepper, and toss to combine.
Step 2
Cover the skillet, and cook for 10 minutes; uncover. Cook, tossing the mixture occasionally, until the onion and potato are tender, about 5 minutes.
Step 3
Meanwhile, in a medium bowl, whisk together the eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Step 4
Heat the broiler with a rack set 4 inches from the heat. Add the remaining tablespoon oil to the vegetables in the skillet. Pour the egg mixture into the skillet.
Step 5
Cook on the stove, over low heat, lifting the mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until the frittata is almost set in the center, about 10 minutes.
Step 6
Place the skillet under the broiler; broil until the frittata is set and the top is lightly golden, about 3 minutes. Run a clean spatula around the edges to loosen, then slide the frittata out onto a serving plate, and cut into wedges.
Bell pepper sauté
Step 7
Remove the seeds and ribs from the peppers; cut lengthwise into strips and halve crosswise. Heat the oil in a large nonstick skillet over medium heat. Add the peppers and onion; season with salt and pepper. Cook, stirring occasionally, until the peppers are just tender, about 10 minutes.
