This potato and cheese frittata is great by itself or with some fruit on a Sunday morning.
Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.
Per Serving: 355 calories; protein 14.7g; carbohydrates 35.6g; fat 17.7g; cholesterol 204.1mg; sodium 286mg.
Eating good breakfast to continue the day has become a fabulous habit. It’s a great way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and bring me energy to take on the morning. The sweetness is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your digestive system and make keep you feel full all day , and less likely grab a snack out of the street food before lunchtime.
Making fruit a at 7.00 clock habit is easy . Easy as put the fruit in your fridge next to the sweet drink or on the bench next to your grain pan , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.