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Cullen's Potato-Onion Frittata

6 cooked small new potatoes, peeled and sliced (about 3/4 lb.)
3 large eggs
2 large egg whites
2 Tbs. low-fat milk
Salt and freshly ground pepper to taste
3 Tbs. shredded cheddar cheese
2 green onions (white and pale green parts), sliced diagonally
2 tsp. olive oil
1 small onion, chopped

In 8 or 9-inch nonstick ovenproof skillet, heat oil over medium heat.
Add all onions and cook, stirring occasionally, until softened, 5
minutes. Add potatoes to skillet, spreading to cover bottom of pan. 

In medium bowl, whisk together eggs, egg whites, milk, salt and pepper.
Reduce heat to low and pour egg mixture over vegetables, covering
evenly. Cover and cook until egg mixture has set around edges but center
is still liquid, 6 to 8 minutes. 

Preheat broiler. Scatter cheese over surface. Place skillet under
broiler and cook until lightly golden, about 1 minute. 

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