I have a friend visiting this weekend that has some dietary needs due to a health issue I don’t know too much about. She’s vegetarian, I would classify her three children (all under the age of 6) as flexitarian, and her husband is meat-atarian.
And they are bringing their dog. No pressure, right?
We’ve been going back and forth over menu options. She’s cooked for me and my husband quite a few times, and it’s always good stuff, so I want to do a good job for her… but I’m not a great cook. We found something on the Fresh 20 plan that seemed to work for all, so made it for lunch today. I wanted to practice ahead of time. Not that I’m a perfectionist or anything…
It seems very similar to the Butternut Squash Frittata ( wp.me/p1N36Q-9Z
) I made a few weeks ago – just no sausage, and potatoes instead of squash. I figured that was pretty good, so I didn’t think this would be too hard for me to make.
And it wasn’t! It took me about 20 mins from start to finish – and 5 mins to eat.
6 large eggs
½ cup skim milk
¼ teaspoon black pepper
2 Tablespoons olive oil
½ medium yellow onion, thinly sliced
1 large russet potato, peeled and cut into medium dice
1 medium sweet potato, peeled and cut into small/medium dice
2 teaspoon fresh thyme leaves, removed from stem and lightly chopped (I used ground thyme here – still good)
Kosher salt and black pepper to taste (I don’t like to add salt)
1. Preheat the oven to BROIL and adjust the oven rack to the top third (not the very top, but 1-2 below)
2. In a medium bowl, whisk to combine eggs, milk and pepper – set aside.
3. Heat a large, nonstick, oven-proof sauté pan over medium heat and add oil. Once oil is hot add onion, potatoes, and thyme. Sauté the onions and potatoes, stirring often, for 5-6 minutes or until the onions and potatoes are very soft and lightly browned around the edges.
4. With a spatula, move the onions and potatoes to distribute evenly.
5. Reduce heat to low and pour in egg mixture. Carefully pull the cooked sides in towards the center to allow uncooked egg to flow to the outside edge. Continue to cook until very little moisture remains on the top, about 3 – 4 minutes.
6.Place under the broiler for an additional 3-5 minutes until slightly browned and puffed. Serves 4
- Calories: 414
- Carbs: 28.6g
- Fat: 24g
- Protein: 19.6g