Recipe by: Chris Mohr, PhD, RD (Created exclusively for Potatoes USA)
"This recipe is not only simple to make, but potatoes provide important nutrients like carbohydrate and potassium (among others). Combined with the protein in the eggs, this is a great post workout or any time meal." —Chris Mohr, PhD, RD
1 Tablespoon olive oil
1 medium russet potato, diced
1/2 white onion, diced
6 whole eggs
1/4 cup 1% milk
1/4 cup chopped fresh parsley
Salt and pepper, to taste
Prep Time: 5min | Cook Time: 25min
In a medium skillet, heat the oil over medium heat.
Add the potatoes and onion and cook, covered, for 20 to 30 minutes, until softened.
In a separate bowl, whisk the eggs with the milk and parsley. Season with salt and pepper.
Add the eggs to the potato/onion mixture and use a spatula to release the omelet so it doesn’t stick.
Cover and cook over medium-low heat, until cooked through without burning the bottom. Broil the top to brown. Remove the frittata to a plate and cut it into wedges to serve.
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