Preheat the broiler.
Cook the potato in a pot of boiling water until tender, about 10 minutesl drain.
Heat the oil in a nonstick skillet over ml heat. Add the onion and cook until golden and tender, about 10 minutes. Add the potato and rosemary. Cook, stirring occasionally about 5 minutes longer to blend flavors.
Meanwhile, whisk together the eggs, egg whites, salt, pepper, and water; pour over the onion and potato mixture in the skillet. Cook, lifting the eges of the frittata with a rubber spatula so that the uncooked egg can run underneath, until almost set, about 4 minutes.
Transfer the skillet to the broiler and broil, 5 inches from the heat, until the top is set and the frittata is cooked through, about 2 minutes. Invert the frittata onto a plate and cut into wedges before serving.
Originally Submitted
1/24/2009
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