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Spanish Frittata
Serves 4
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 he combination of potatoes, onions, mushrooms, tomatoes and garlic cooked in olive oil is very Spanish—and delicious. Eggs are eaten frequently on the Mediterranean diet and research shows that eating seven whole eggs a week can be good for healthy individuals. This frittata can be served warm or cold for breakfast, lunch or dinner. Add an arugula salad and you’ve got a complete Spanish meal.
Ingredients:
- 2 tablespoons Napa Valley organic olive oil
- 3 Melissa’s mixed baby fingerling potatoes, thinly sliced into 1/8-inch rounds
- 1 small organic onion, chopped
- 2 shiitake mushrooms, stems removed, chopped
- 2 vine-ripened tomatoes, chopped 1 clove Melissa’s organic garlic, minced
- 8 basil leaves, thinly sliced, divided
- 4 organic eggs
- 4 egg whites
- 1 tablespoon water
- 1/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon grated Reggiano Parmesan cheese
Instructions:
Heat four teaspoons olive oil in a ten-inch skillet with and oven-proof handle over medium heat. Add the potatoes, and cook until brown, about six minutes, flipping after three minutes. Add onion, mushrooms and tomatoes and cook ten more minutes until everything is very soft. Remove pan from heat and allow to cool while you heat the broiler. Whisk the eggs, egg whites, water, salt and pepper together.
Add remaining two teaspoons oil to the pan and heat over medium. Add garlic and half of the basil and cook 30 seconds. Smooth vegetables into an even layer and pour eggs on top. Reduce heat to medium-low and cover mostly, but not completely. Cook six to eight more minutes. Remove lid and sprinkle cheese evenly over the top. Place pan in broiler for 45-60 seconds to finish cooking the eggs. Remove pan and let stand for one minute. Slice frittata into four pie-shaped slices. Use a spatula to remove the slices and place on plates. Garnish with remaining basil.
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