I love having egg dishes for breakfast....that protein can really keep me full until lunchtime, and sometimes until a late lunchtime!
INGREDIENTS:
while cooking on the stove top |
1 tsp. olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
4 beaten eggs
2 Tbsp. freshly grated parmesan cheese
½ tsp. chopped fresh rosemary or oregano, or ¼ tsp. dried
salt and freshly ground black pepper
1 large baking potato, cooked and cubed
fresh out of the oven |
1 medium tomato, chopped
spicy tomato salsa for garnish
DIRECTIONS: (serves 4)
Transfer skillet to the broiler for a minute, or until the top is done and slightly browned. Loosen frittata around the edge with a narrow spatula and slide frittata from skillet to a plate. Cut into quarters and serve with salsa.
Enjoy!
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