|1pound||small red-skinned potatoes, cut into small dice|
|1 tbsp||olive oil|
|2||large onions, coarsely chopped|
|2||cloves garlic, finely chopped|
|4 cups||small broccoli florets|
|1/3 cup||grated Parmesan cheese|
1. In large saucepan of boiling water, bring potatoes and 1/2 teaspoon of salt to a boil over high heat. Reduce to a simmer and cook 10 minutes or until potatoes are tender. Drain, reserving 1/4 cup of cooking liquid. Drain potatoes dry on paper towels. 2. Meanwhile, preheat oven to 375F. In large nonstick ovenproof skillet, heat oil over medium heat. Add onions and garlic and cook, stirring frequently, for 7 minutes or until onions are golden brown. Add broccoli and cook 3 to 4 minutes, until crisp-tender. Reduce heat to low. 3. In a small bowl, whisk together reserved 1/4 cup cooking liquid, remaining 1/4 teaspoon salt, whole eggs, egg whites, Parmesan and pepper. 4. Pour egg mixture over broccoli mixture and cook, without stirring, for 4 minutes or until bottom is just set. Place the skillet in oven and bake for 7 minutes, or until the frittata is set and top is lightly browned. Serve straight from the pan. Nutrition Information Per serving: 263 cals, 8.8g total fat, 2.9g sat fat, 5.3g dietary fibre, 113 mg cholesterol, 715mg sodium.