Lunch: Greek Frittata and Salad

This recipe includes superfoods such as:

Romaine Lettuce

Health benefits of Greek Frittata and Salad

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood.

Ingredients

2 medium russet potatoes (about 1 lb)
6 large eggs
4 large egg whites
2 tbsp. fresh dill
Black pepper
4 oz. feta
3 tbsp. olive oil
6 scallions
1/2 head romaine lettuce
1 tomato
1 carrot
1 tbsp. red wine vinegar

Instructions

Heat broiler. Place the potatoes and 2 Tbsp water in a glass pie plate or bowl, cover with plastic wrap and microwave on high until the potatoes are just tender, about 4 minutes.
Meanwhile, in a large bowl, whisk together the eggs, egg whites, dill and 1/4 tsp pepper. Stir in 1/2 cup feta.
Heat 1 Tbsp of the oil in 10-in. nonstick skillet over medium heat. Add the potatoes and cook, stirring, until lightly browned, 3 to 4 minutes. Add the scallions and cook, stirring for 2 minutes. Pour the egg mixture into skillet and stir gently to distribute evenly. Cook until the eggs are set on bottom and sides, about 4 minutes (eggs will be runny in the center). Remove from heat and sprinkle the remaining feta on top.
If skillet handle is not broiler-proof, wrap in foil. Broil the frittata until center is firm, about 3 minutes.
In a large bowl, whisk together the vinegar, remaining 2 Tbsp oil and 1/4 tsp each salt and pepper. Add the lettuce, tomato and carrot and toss to combine. Serve with the frittata.

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