Instructions: Note 1: Original recipe used 5 eggs
Note 2: Original recipe used 2 egg whites

In med bowl, combine eggs and egg whites; beat well. Set aside.

Spray large nonstick skillet with nonstick cooking spray. Heat over med-high heat until hot. Add potatoes; cover and cook 8 - 10 min or until crisp-tender, stirring occasionally. Add mushrooms, onions, garlic and half of the basil; cook and stir 4 - 5 min or until garlic is golden brown.

Reduce hat to low; pour egg mixture into skillet. Cook 4 min. As edges set, run spatula around edge of skillet and lift egg mixture to allow uncooked egg to flow to bottom of skillet. Cover; cook an additional 3 - 5 min or until top is set but still moist.

Top with tomato, Parmesan cheese and the remaining basil; cover tightly. Remove from heat; let stand 1 - 2 min. Cut into wedges to serve. If desired, season to taste with pepper.

4 servings

This was very good. When we did it on another variation of the measurements it was waaaaaaaay to little in the frittata to feed 2 let alone 4. We changed it so it has more filling ... and I think turned out good. There isnt a lot of egg mixture but enough I thought.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.