Potato-And-Beet Greens Frittata

• 2 cups finely chopped red potatoes (about 1 pound)
• 1 cup chopped beet greens
• 1/3 cup fat-free milk
• 2 tablespoons grated fresh Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs
• 3 large egg whites
• 1 teaspoon butter
• Cooking spray
• 1/3 cup (about 1 1/2 ounces) shredded part-skim mozzarella cheese
• 4 beet green leaves, optional

1. Preheat broiler.
2. Place potatoes in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 8 minutes. Add chopped beet greens; cook 2 minutes or until tender. Drain.
3. Combine milk and the next 5 ingredients (milk through egg whites) in a large bowl, and stir with a whisk. Stir in potato mixture. Melt butter in a medium nonstick skillet coated with cooking spray over medium heat. Pour the egg mixture into skillet; cook 15 minutes or until top is just set. Sprinkle with mozzarella.
4. Wrap handle of skillet with foil; broil 5 minutes or until golden brown. Garnish with beet green leaves, if desired.

red potatoes, beet greens, milk, parmesan cheese, salt, black pepper, eggs, egg whites, butter, cooking spray, mozzarella cheese, green leaves

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