Spanish Frittata

This frittata is a glorious mash-up of the Spanish tortilla and a breakfast hash. It’s full of potatoes, ripe tomatoes, mushrooms, basil, and garlic for a satisfying, light breakfast that’s so healthy you can feel good about going back in for seconds.

That said, on mornings when we’re extra hungry or feeling indulgent, we like to throw a few slices of bacon or some chopped ham into the pan — and serve it with a buttery sourdough. Speaking of the pan, did we mention that this dish is a one-pan wonder? That’s a big bonus for a sleepy Sunday brunch.

More tips: Frittatas are not just for breakfast! Add a green salad and you’ve got a nice light dinner. And don’t worry about eating all those eggs. They’re full of protein and nutrients, a strong staple of a healthy Mediterranean diet. Don't forget to double check your list of ingredients below before heading to your local Gelson's Market!

Ingredients You Will Need

Servings: 4

2 Tbsp Napa Valley organic olive oil
3 Melissa's medley fingerling potatoes, thinly sliced into ?-inch rounds
1 small organic onion, chopped
2 medium 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 Valley Omega-3 eggs
4 egg whites
1 Tbsp water
⅛ tsp Le Saunier de Camargue fleur de sel sea salt
¼ tsp black pepper
1 Tbsp grated Reggiano Parmesan cheese

Directions for How to Make a Spanish Frittata

1. In a 10-inch skillet with a heatproof handle, heat 4 teaspoons olive oil over medium heat. Add the potatoes, and cook until the bottom is brown, about 3 minutes, flip and brown the second side.
2. Add the onions, mushrooms, and tomatoes, and cook for 10 more minutes, until everything is very soft. Remove the skillet from heat and allow it to cool.
3. Preheat the broiler.
4. In a small bowl, whisk together the eggs, egg whites, water, salt, and pepper, and set it aside.
5. Add the remaining 2 teaspoons oil to the pan and heat it over medium heat. Add garlic and half of the basil and cook 30 seconds.
6. Smooth the vegetables into an even layer and pour eggs the eggs on top. Reduce the heat to medium-low and cook for 6 to 8 more minutes with the lid partially covering it.
7. Remove the lid and sprinkle cheese evenly over the top of the frittata.
8. Place the pan in the broiler for 45 to 60 seconds to finish cooking the eggs.
9. Remove the pan and let it stand for 1 minute.
10. Slice frittata into four pie-shaped slices and garnish with the remaining basil.

Each quarter contains:

• Calories 200
• Fat 12 g
• Saturated Fat 3 g
• Trans Fat 0 g
• Cholesterol 215 mg
• Sodium 190 g
• Total Carbohydrate 11 g
• Dietary Fiber 2 g
• Sugars 4 g
• Protein 13 g
• Vitamin A 20% DV
• Vitamin C 25% DV
• Calcium 6% DV
• Iron 7% DV