Whenever our friends’ hens go on a laying binge, we happily purchase their overflow!  A standard supermarket egg, organic or not, cannot compete with the color and taste of an egg that is only a day or two old.  Making a frittata is a perfect way to showcase those extra-special farm-fresh eggs.  This is a recipe I had saved from an old issue of Cooking Light magazine.

Hearty O’Brien Frittata

Adapted from Cooking Light magazine (Kat B.’s modifications noted in italics)

 Ingredients:

• 1 cup diced peeled baking potato
• ½ cup shredded, low-fat cheddar cheese (divided)
• 4 egg whites, lightly beaten (couldn’t let those farm-fresh babies go to waste – Kat B. used four full eggs rather than 4 whites and a yolk!)
• 1 egg yolk, lightly beaten
• 2 teaspoon reduced calorie margarine (Kat B. says real butter makes things better!)
• ½ cup diced red onion
• ½ cup diced bell pepper (green or red)
• ½ cup diced Canadian bacon (or ham)
• 2 garlic cloves, minced (Kat B. believes double the garlic never hurt anyone!)
• ¼ cup fat-free sour cream

Directions:

1. Place potato in a small saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.
2. Preheat oven to 450°F.
3. Combine ¼ cup cheese, egg whites and egg yolk in a bowl (or the 4 whole eggs if making Kat B.’s version); stir well.  Set aside.
4. Melt margarine (Kat B. says butter) in non-stick skillet over medium heat.  Add potato, onion, bell pepper, bacon and garlic; sauté 5 minutes.
5. Stir in egg mixture; spread evenly in bottom of skillet.  Cook over medium-low heat for 5 minutes or until almost set.
6. Wrap handle of skillet with foil; place skillet in oven, and bake at 450°F for 5 minutes or until set.  Sprinkle with remaining ¼ cup cheese.  Bake an additional minute, or until cheese melts.  Top each serving with sour cream.

Serves 2.

I doubled the recipe when I made the frittata in the photo — Isn’t that color beautiful?!  Bon Appétit!

Kat B.