Basil-Potato Frittata

• 2 cups diced baking potato (about 1 large)
• Vegetable cooking spray
• 1/2 cup thinly sliced onion, separated into rings
• 1/4 cup (1/2 ounce) finely grated fresh Parmesan cheese, divided
• 1 tablespoon chopped fresh basil
• 2 tablespoons water
• 1/2 teaspoon salt
• 1/2 teaspoon hot sauce
• 4 egg whites, lightly beaten
• 3 eggs, lightly beaten
• 1 tablespoon balsamic vinegar

1. Place the diced potato in a medium saucepan; cover with water, and bring to a boil. Cook 7 minutes or until tender. Drain and let cool.
2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 6 minutes or until tender. Remove from heat, and set aside.
3. Combine 3 tablespoons of cheese, basil, and the next 5 ingredients (basil through eggs) in a medium bowl; stir in potato and onion. Wipe skillet with paper towels, and recoat with cooking spray. Place skillet over medium heat until hot. Add egg mixture, and cook 6 minutes or until almost set.
4. Wrap handle of skillet with foil, and broil 1 1/2 minutes. Top with remaining cheese, and broil for 30 seconds or until cheese melts. Drizzle vinegar over the frittata, and cut into 4 wedges. Serve warm.

baking potato, vegetable cooking spray, onion, parmesan cheese, fresh basil, water, salt, hot sauce, egg whites, eggs, balsamic vinegar

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