Potato Frittata

• 3/4 pound baking potatoes, peeled, halved lengthwise, and thinly sliced
• Cooking spray
• 1 1/2 cups vertically sliced red onion
• 1/2 teaspoon salt, divided
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon paprika
• 1/8 teaspoon black pepper
• 4 large egg whites
• 3 large eggs
• 1 garlic clove, minced
• 1/2 cup (2 ounces) shredded reduced-fat cheddar cheese

1. Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain and set aside.
2. Place a nonstick skillet coated with cooking spray over medium-high heat. Add the onion, and cook 20 minutes or until deep golden brown, stirring frequently. Remove onion from pan, and recoat pan with cooking spray. Return onion to pan; stir in potatoes and 1/4 teaspoon salt.
3. Preheat broiler.
4. Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (parsley through garlic) in a bowl, stirring well with a whisk. Pour over onion mixture; sprinkle with cheese. Cook over medium heat 2 minutes or until slightly set. Wrap handle of skillet with foil; broil 3 minutes or until eggs are set and cheese is melted. Gently slide frittata onto a platter, and cut into 8 wedges.

baking potatoes, cooking spray, red onion, salt, parsley, paprika, black pepper, egg whites, eggs, garlic, cheddar cheese

Taken from www.myrecipes.com/recipe/potato-frittata (may not work)