Potato and Cheddar Frittata from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richa

Name: Potato and Cheddar Frittata from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richa
Ingredients: Salt; Freshly ground pepper; 3 tablespoons grated sharp cheddar cheese; 2 tablespoons lowfat milk; 3 large eggs; 2 large egg whites; 2 scallions, cut on a diagonal, whites in ¼-inch lengths, greens in ½-inch lengths.; 6 cooked new potatoes, peeled but not rinsed and sliced (about ¾ pound); 1 small onion, cut into short slivers; 2 teaspoons olive oil

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A frittata can be served warm or at room temperature, as a main dish for supper, lunch, or brunch. It’s ideal picnic fare. Be sure not to overcook, or the frittata will be tough.

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Cooking tools:

Nonstick skillet
Stove
Spatula

Ingredients

Salt
Freshly ground pepper
3 tablespoons grated sharp cheddar cheese
2 tablespoons lowfat milk
3 large eggs
2 large egg whites
2 scallions, cut on a diagonal, whites in ¼-inch lengths, greens in ½-inch lengths.
6 cooked new potatoes, peeled but not rinsed and sliced (about ¾ pound)
1 small onion, cut into short slivers
2 teaspoons olive oil