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