Serves 4. Hands-on time: 30 minutes. Total time: 45 minutes.

INGREDIENTS
3/4 lb Idaho or Yukon Gold potatoes, peeled
3 tsp olive oil, divided
4 eggs
4 egg whites
2 medium carrots, peeled and grated
2 stalks celery, minced, leaves reserved and minced, divided
1/2 tsp sea salt
1h cup peeled and grated jicama, placed into a bowl of cold water to prevent it from browning
1 large firm Gala or Fuji apple, unpeeled
1/2 Spanish onion, sliced into thin rounds

INSTRUCTIONS
ONE: Thinly slice potatoes by cutting them in half, placing them flat-side-down on a cutting board, and then using a very sharp knife to make thin, even slices. As you finish cutting the potato halves, push the slices back together to prevent them from browning.

TWO: Heat 1 tsp oil in a 10- or 12-inch thickbottomed nonstick pan over medium-high heat for 1 minute. Add potatoes in a thin layer, so each slice is touching pan’s surface. Cook potatoes undisturbed for 5 minutes, then flip each slice over and cook for another 4 minutes. (The edges will brown and the centers will be nearly translucent when they’re done.) Work in batches, if necessary, placing each round of cooked potatoes on a cool plate and setting them aside.

THREE: Meanwhile, crack eggs and egg whites into a large bowl and break up yolks with a fork. Stir in carrots, celery stalk and salt. Squeeze water out of jicama and stir jicama into egg mixture.

FOUR: While last batch of potatoes is cooking, thinly slice apple. Transfer final batch of potatoes onto a cool plate and set aside. Then add 1 tsp oil, apple and onion to same pan used to cook potatoes. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until apple and onion slices are nearly translucent.

FIVE: Add potatoes to egg mixture then stir in apple and onion. Add remaining 1 tsp oil to same pan, pour in egg mixture and cover. Cook over medium heat for 15 minutes or until edges brown and begin to pull away from pan. As you’re cooking frittata, slip a heat-proof spatula around its sides once or twice and jiggle pan to make sure frittata isn’t sticking. Invert frittata by removing the pan from the heat, placing a large plate over the pan and flipping frittata onto plate. Slide frittata back into pan, uncooked-sidedown, and cook, uncovered, for 5 more minutes. Slide frittata out of pan and onto serving plate. Garnish with reserved celery leaves.

Nutrients per serving (36 frittata): Calories: 246, Total Fat: 8g, Sat. Fat: 2 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 1 g, Carbs: 30 g, Fiber: 5g, Sugars: 70g, Protein: 13 g, Sodium: 422 mg, Cholesterol: 211 mg

Cleaning Eating, January 2011, page 71

Advertisements