Potato and Onion Frittata Recipe

Heat 2 tablespoons oil in a 10 or 12 inch ovenproof non-stick skillet, over medium heat. Add sliced potatoes, onion and 1/4 teaspoon salt. Cook, stirring often, for 15 minutes. Transfer to a large mixing bowl and stir in the garlic. Cool 20 minutes and wipe out skillet.

Preheat broiler.

In a medium size mixing bowl whisk together eggs, egg whites, basil and remaining 1/2 teaspoon salt. Pour mixture over cooled vegetables and stir to combine. Add remaining 2 tablespoon oil to skillet and warm over medium low heat. Pour in the vegetable mixture, shaking pan to evenly distribute mixture. Cook until edges are set and frittata is browned on the bottom, about 8 minutes. Place skillet under broiler and cook until frittata is just set, about 2 - 3 minutes.

Loosen frittata from pan, slide onto a serving platter, cut into wedges and serve.