During my stay in Dubai, I found this recipes, first is Sandra Rose Gluck, second is I don't know. It doesn't help..

I'm glad to share it because it's light and delicious as Sandra said : We haven't cut the egg yolks entirely from this Italian omelet, we've just reduced the number we use. The frittata remains tender, while lower in fat than a traditional frittata. Enjoy !


2 tablespoons olive oil, 1 large onion, halved and thinly sliced 1 baking potato (8 ounces 220 grams), peeled and thinly sliced 1/2 teaspoon dried rosemary, crumbled, Coarse salt and ground pepper 5 large eggs 5 large egg whites 1/2 cup whole flat-leaf parsley leaves.


In a medium nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato and rosemary. Season with salt and pepper, and toss to combine.

Cover skillet and cook 10 minutes; then uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.

Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet. Cook on stovetop, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in centre, about 10 minutes.

Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges. Serves 4.

Here is the other one, method is a little bit different, less eggs and water added.


175 gms potatoes, peeled and diced 1 tbsp olive oil 1 medium onion, peeled and thinly sliced 1 red pepper, deseeded, cored and diced 4 large eggs 1 tbsp cold water Salt and pepper, to taste 1 tsp chopped fresh thyme or oregano.


Preheat grill to high. Boil diced potatoes in lightly salted water for 5 minutes or until they are just tender. Drain well. Heat oil in a large, heavy-based, non-stick frying pan and gently sautee onion for 3-4 minutes until softened but not browned. Add cooked potato and red pepper, increase heat slightly and cook for a further 2-3 minutes, stirring gently, until potatoes turn golden. Beat eggs with water, season to taste, then mix in herbs. Pour eggs evenly over the vegetables in the pan and cook over a medium heat for 2-3 minutes until the base is browned. Transfer pan to the grill and cook for a further 2 minutes or until the top is set I and a deep golden brown. Serve in wedges.

I tried both, I rather prefer the first recipe, that could be done also with green asparragus and yellow zuchinis.

For French natives, this a good method to improve your english, but here is the first one.

Dukan conso gala et stab par personne 125g de pommes de terre, huile en gala seulement.