Directions Edit

  1. In 8 or 9-inch nonstick ovenproof skillet, heat oil over medium heat.
  2. Add all onions and cook, stirring occasionally, until softened, 5 minutes.
  3. Add potatoes to skillet, spreading to cover bottom of pan.
  4. In medium bowl, whisk together eggs, egg whites, milk, salt and pepper.
  5. Reduce heat to low and pour egg mixture over vegetables, covering evenly.
  6. Cover and cook until egg mixture has set around edges but center is still liquid, 6 to 8 minutes.
  7. Preheat broiler.
  8. Scatter cheese over surface.
  9. Place skillet under broiler and cook until lightly golden, about 1 minute.
  10. Cut the frittata into 4 wedges and serve warm.
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