• 2 eggs
  • 3/4 cup boiled, cooled potatoes cut into 1-inch pieces
  • 1/4 cup skim milk
  • 2 fresh tomatoes or 1/4 cup canned, whole tomatoes
  • 2 tsp. olive oil
  • fresh basil
  • salt and pepper to taste


Yield: 1 Serving
Time:  About 15 minutes

Heat the broiler. Dice the tomatoes. Heat the oil in a 9 in. oven-safe skillet on medium until oil is hot. Add the diced tomato and basil. Stir to coat with oil and cook about 2-3 minutes.

While tomato is cooking, use a fork to scramble the eggs in a small bowl. Add the milk and mix together. Add the potatoes. Use a potato masher or a fork to thoroughly combine the egg and potato. Add salt and pepper, if desired. 

Add the egg/potato mixture to the skillet and use a rubber spatula to evenly spread. Try to spread the mixture lightly, as you want to keep the oil on the bottom of the mixture so the egg will set. Cook on top of the stove until the mixture is set. If you run a rubber spatula around the mixture, you can tell when it is crusting on the bottom. It should take about 5 minutes. 

When the mixture is set, put the pan under the broiler and broil for about 3 minutes or until the top starts to brown. Use a metal spatula to loosen the mixture from the pan. The frittata should easily slide out of the pan onto plate when it is done.