Potato & Gruyere Frittata was 1st on my list for the week. I had never made a Frittata before, and I was excited to finally be able to use my super cook cookware that is designed for stove top to oven use. I have the Recipe listed below, and the cookbook says that it is 5 points per Serving, but I think that I may be closer to 4 points for mine. (I will explain below).
Here she is in all her toasty glory. Due to the awesome-ness of my cookware, the Frittata slipped right out onto a plate, and I sliced it with a pizza cutter into 4 wedges.
The recipe called for 4 Egg Whites, but instead of breaking open the "homemade" eggs that I was given by a friend with chickens, I used the Egg Whites in a carton from Trader Joe's. They work great, and are really just "egg whites" in a pour carton. Easy, Clean and no messy shells around. I highly recommend them!
Also- I was supposed to use 1% milk in the recipe, and since I only have Fat free on hand, I used 1/2 FF Milk, and 1/2 of this fat free Half and Half (also from Trader Joe's) to make the milk "creamier". It worked great, and this is where the points may have gone down a smidge for the recipe. But over all you only use 1/2 a cup, so it probably didn't change it much.
I also Omitted the fresh parsley that was called for (since I do not like it) but you could use Chives, Scallions, Cilantro or whatever you like. I am simple, and so I skipped it entirely.
Potato & Gruyere Frittata
Serves 4- 5 points per serving
4 Large Eggs
4 Large Egg Whites
1/2 cup 1% Milk
1/4 Cup Shredded Gruyere Cheese (I diced it after shredding it to make it "stretch"
2 Tablespoons Chopped Parsley (I omitted)
3 Small Red Potatoes, thinly sliced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 Tablespoon Unsalted Butter (I used salted- it was fine)
4 Scallions (green onions) thinly sliced (yes- use both the white and green parts)
1. Whisk the eggs, Whites, and Milk together in a large bowl until blended. Stir in the Cheese and Parsley and set aside.
2. Spray a 10 inch (no bigger or smaller!) Ovenproof Non-stick skillet with non-stick spray. Add the Potatoes, salt and pepper and cook (stirring occasionally) until the potatoes begin to soften and brown (about 8 minutes). Transfer to a plate, and preheat the Boiler.
3. Heat the butter in the same skillet. Add the Scallions and cook stirring frequently until softened (3 minutes) Return the potatoes to the skillet. Add the egg Mixture. Reduce the heat to Medium-Low and cook, undisturbed, until the bottom of the Frittata is firm (about 8-10 minutes)
4. Place the Skillet under the broiler and Broil 5 inches from the heat until the Frittata is set in the center (about 4 minutes) Cut into 4 wedges and serve.
Ok- Here is what I think. I would have used really small potatoes (that would make small potato rounds insted of the long ovals I got), and made sure that there was not so much "overlap" of the potatoes. It would have been nice if the egg mixture has been able to filter into the potatoes a bit more and made less of a potato "layer" at the bottom. I would rate this about a 7. It was tasty, it was easy, and I would make it again. But I am not in love. It was a LIGHT meal, and would need bulking up to make it a really satisfying meal in my opinion.
A few changes that I would make in the future? I would add Avocado, maybe some lean ham or turkey for some added "oomph". Mr SuperChicken, said that if I had added some Avocado, mixed in some Cilantro, and then topped the whole thing off with some Salsa, that he would have given it a 9. As it was, he gave it a 7. But I was happy with what it was, and we would for sure make it again.
Enjoy!
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