- Serves 6.
- 2 teaspoons olive oil
- 1 teaspoon butter
- 2 cloves garlic, finely chopped
- 1 lb. red potatoes, unpeeled, cooked, and small cubed
- 4 thin slices of bacon
- 1/4 cup finely grated cheddar cheese
- 8 egg whites
- 3 eggs
- Salt and pepper to taste
- 2 Tablespoons Parmesan cheese
Turn oven to broil. Heat olive oil and butter until hot (not smoking) in medium saucepan with heatproof handle. Add potatoes, bacon, and garlic, and fry until lightly browned. Whisk egg whites in bowl with whole eggs. Add salt, pepper, and cheddar cheese, and combine with potato mixture. Cook over medium-low heat, loosening often around sides to cook evenly. When set, sprinkle with Parmesan cheese and place under broiler until lightly browned. Watch carefully so frittata doesn’t burn.