Potato and rosemary pan frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Potatoes120 g
• Rosemary1 g
• Onion30 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: eggs,

Method

1. Peel and rinse the potatoes and slice them thinly (about 2–3 mm); peel the onion and slice it very finely; chop the rosemary needles.
2. Heat the oil in a non-stick frying pan over medium heat, add the potatoes, onion and rosemary, cover and cook for 12 minutes, stirring now and then, until the potatoes are tender and lightly golden.
3. Meanwhile beat the eggs and egg whites with salt and pepper.
4. Turn the heat to low, pour the eggs evenly over the potatoes and cook covered for 5 minutes, until almost set.
5. Flip it using a plate, slide it back into the pan and brown for 2 more minutes, until the edges are crisp; serve hot or warm.