Cheesy Potato Frittata
The Omnivore always puts potatoes on the grocery list, which looks a little like this:
pasta (white!!!)
bread (WHITE!!)
potatoes (NOT SWEET!)
tortillas (WHITE!)
FORTHELOVEOFGODCOOKIES
And I come home with:
pasta, wheat
bread, whole wheat
potatoes, sweet
tortillas, whole wheat
dried fruit
I don’t think my editing of his list is particularly mean. I mean, I’m keeping his health in mind. I also do the cooking. What good is a bunch of white potatoes going to be if I haven’t planned any meals that use them?
The only time this arrangement (he asks, I deny) doesn’t work out is when he happens to be at the grocery store with me. Then I am forced to come up with a dish to use up the stray potatoes. This time, I thought about just planting them. “I started a veggie garden with those spuds!”
Soon, however, I realized that I needed these white potatoes in my life. I ran a marathon this past weekend and for a few days before the race I eat pretty low fiber. So I guess the Omnivore got to have his potatoes and eat them too.
We ate this for dinner and during our meal I asked my husband if he felt like he was eating breakfast for dinner. He said he did. I didn’t feel like it was *too* breakfast-y. So I guess it could be either. Enjoy!
Cheesy Potato Frittata (adapted from Clean Eating Magazine)
Ingredients
2 large russet potatoes, scrubbed, cut into 1/2″ dice
2 large eggs + 4 egg whites
2 tbsp milk
1/4 chopped parsley
1/2 tsp freshly ground pepper
1/2 tsp sea salt, divided
1 yellow onion, diced
1 clove garlic, minced
1 tsp oil
2 oz sharp cheddar cheese, grated
12 – 15 cherry or grape tomatoes, halved
Instructions
- In a small pot, bring 3 cups of water and the diced potatoes to a boil. Simmer 10 minutes or until tender, drain.
- Meanwhile, whisk egg, whites, milk, parsley, pepper, and 1/4 tsp salt together. Set aside.
- In a medium nonstick skillet, heat oil to medium high. Add the onion and cook, stirring often for 5 minutes.
- Add the garlic and cook, stirring constantly, for 30 seconds.
- Add the potatoes and distribute evenly.
- Pour the whisked egg mixture over top of the potatoes, making sure it is evenly distributed. Add the tomatoes on top.
- Cover and cook 12 minutes or until the egg mixture is set.
- Uncover, add shredded cheese, remove from heat, and cover for 10 minutes or until cheese is melted.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
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Kate
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The Home Cook
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http://lifeandkitchen.com/ Lindsay {life and kitchen}
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Shawnda
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http://alidaskitchen.com/ Alida
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http://gourmetdaytoday.com/ Jessy
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Tfiglio
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Kelsey
