adapted from "Weight Watcher's Comfort Food" cookbook.
serves 4 ( 7 points +)
- 4 large eggs
- 4 egg whites
- ½ c. lowfat milk
- ¼ c. shredded Swiss cheese
- 1 tsp. dried parsley
- 3 small red potatoes, thinly sliced
- salt and pepper
- 1 T. butter
Whisk eggs, egg whites, milk, cheese and parsley together; set aside.
Spray a 10 inch oven -proof skillet with cooking spray. Add potatoes and cook until tender and lightly browned. Remove from pan.
Add butter to pan and melt. Return potatoes to pan. Pour in egg mixture; reduce heat to medium-low and cook, undisturbed, until the bottom of the frittata is firm, 8-10 minutes.
Place skillet under the broiler and broil until frittata is set in the center 2-3 minutes. Cut into 4 wedges.