Light potato frittata
- Cook peeled and cubed potato in boiling salted water for 5 minutes or until just tender. Drain and set aside. Heat a frying pan, add oil and sliced onion, then cook for 5 to 10 minutes over a low heat until softened. Heat oven to 170 deg C.
- In a bowl, lightly beat two eggs and four egg whites, then blend in milk. Season well with salt and pepper. Stir in potatoes, onion and oregano or basil.
- Pour mixture into a frying pan. Arrange sliced tomato on top and sprinkle with feta. Bake for 30 minutes or until set in the middle. Slice to serve.
Tip: Egg whites contain no fat - the yolks do - so increase the proportion of egg whites to yolks to lighten egg-based dishes like this.
Tip: If adding cheese to this frittata, use a small amount of a highly flavoured cheese - feta, for instance - or opt for a cheese that is lower in fat, such as Edam.
Tip: Add lots of fresh herbs to low-fat dishes to increase the flavour of the dish.