South-of-the-Border Frittata
1½ cups diced red or white potatoes
¼ teaspoon salt
¾ cup chunky tomato salsa
4 large eggs
2 large egg whites
2 tablespoons all-purpose flour
1 teaspoon dried oregano
¼ teaspoon ground black pepper
1 cup reduced-fat Mexican-style shredded cheese blend
½ cup chopped scallions
Place the potatoes in a medium saucepan and add enough cold water to cover. Bring to a simmer and cook until just tender, about 5 minutes. Alternatively, place them in a glass bowl, cover with plastic, then microwave on high until tender, about 3-5 minutes.
Meanwhile, heat the oven to 350 degrees. Coat a 9-inch glass pie plate with cooking spray.
Spread the potatoes over the bottom of the pie plate and season with salt. Spoon the salsa over the potatoes.
In a mixing bowl, whisk together the eggs, egg whites, flour, oregano and pepper until smooth. Stir in the cheese and scallions.
Pour the mixture over the potatoes and salsa. With a fork, gently stir the mixture so the cheese and potatoes are evenly distributed. Bake the frittata for 30-35 minutes, or until it is set at the center and golden on top. Slice into wedges to serve.
Serves six.
@Recipe nutrition:Nutrition values per serving: 160 calories, 7 g fat (3 g saturated), ; 13 g carbohydrates, 2 g fiber, 12 g protein, 133 mg cholesterol, 509 mg sodium.
Jim Romanoff for the Associated Press