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1
Heat 1 Tbs.
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2
oil in 9-inch nonstick skillet over medium heat.
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3
Add potatoes, onion, and bell pepper, and cook 15 minutes, or until potatoes and onion begin to brown, stirring often.
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4
Transfer potato mixture to large bowl, and season with salt and pepper, if desired; cool 10 minutes.
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5
Meanwhile, place basil and garlic in food processor, and pulse until finely chopped.
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6
Add mustard and flour, and pulse until combined.
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7
Add eggs, egg whites, and Parmesan cheese, if using, and blend 1 minute, or until frothy.
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8
Stir egg mixture into potato mixture.
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9
Wipe out nonstick skillet, and heat remaining 2 Tbs.
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10
oil in skillet over medium-low heat, swirling oil over bottom and up sides of pan.
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11
Spread potato-egg mixture into hot skillet, making sure potatoes are evenly distributed.
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12
Cover, and cook 10 minutes.
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13
Gently lift bottom and sides of frittata with spatula to allow uncooked egg mixture to reach pan.
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14
Cover, and cook 10 minutes more, or until frittata is brown and crispy on bottom and sides and mostly set in center.
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15
Remove skillet from heat, loosen edges of frittata, and place large plate over skillet.
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16
Carefully invert frittata onto plate.
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17
Slide frittata back into skillet, uncooked-side down, cover, and cook 5 minutes more, or until both sides are browned and crispy.
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18
Transfer to serving plate to cool.
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19
Serve at room temperature.
