One of the reasons why I love frittata's is that they are perfect for using up almost any leftover. I've made them with almost everything- pasta, vegetables, sausage, pepperoni, chicken, you name it.
The potato and scallion (or onion) frittata s a classic combination. There is just something about this combo that screams comfort food. I made this a light version by omitting some of the egg yolks but feel free to use the entire egg if you want.
6 egg whites and 3 egg yolks
1 Tbs. milk
1 Tbs. olive oil
6 scallions, white and lighter green parts only, chopped
1 garlic clove, minced
1 1/2 - 2 cups leftover roasted potatoes, sliced
1/4 cup chopped Italian flat-leaf parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place oil in a medium oven proof skillet over medium heat; add scallions and garlic. Cook for 2-3 minutes until scallions are soft but not brown. Add the potatoes and mix well.
In a large bowl combine the eggs and milk. Add the parsley, salt, and pepper. Stir to combine.
Pour the mixture into the skillet and mix all ingredients. Allow mixture to set for a minute and stir to form large curds. With the top still wet, place the skillet under the broiler for about 3 to 4 minutes. Remove from the oven and let set for 5 on a cooling rack.