Mexican-Style Frittata

• 1 1/2 cups diced red potatoes or 1 1/2 cups white potatoes
• 1/4 teaspoon salt
• 3/4 cup chunky salsa
• 4 large eggs
• 2 large egg whites
• 2 tablespoons all-purpose flour
• 1 teaspoon dried oregano
• 1/4 tps. ground black pepper
• 1 cup mexican-style shredded cheese (reduced fat)
• 1/2 cup chopped scallion

1. Place potatoes in a medium saucepan and add enough cold water to cover. Bring to a simmer and cook until just tender, about 5 minutes.
2. Alternatively, place them in a glass bowl, cover with plastic, then microwave on high until tender, 3-5 minutes.
3. Meanwhile, heat oven to 350u0b0F Coat a 9-inch glass pie plate with cooking spray.
4. Spread potatoes over bottom of pie plate and season with salt. Spoon salsa over potatoes.
5. In a mixing bowl, whisk together eggs, egg whites, flour, oregano, and pepper until smooth. Stir in cheese and scallions.
6. Pour Mixture over potatoes and salsa. With a fork, gently stir misture so cheese and potatoes are evenly distributed. Bake frittata for 30-35 minutes or until it is set at the centre and golden on top. Slice into wedges.

red potatoes, salt, chunky salsa, eggs, egg whites, flour, oregano, ground black pepper, mexicanstyle shredded cheese, scallion

Taken from www.food.com/recipe/mexican-style-frittata-367833 (may not work)