This combo of carbs and protein is the perfect post-workout meal to help refuel muscles and replenish lost glycogen stores. Nutrition information (per serving) Calories: 265; protein: 15g; fat: 14g; carbs: 19g Recipe and photo courtesy of Potatoes USA
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Makes 3 servings
Prep time 5 min.
Cook time 25 min.
Ingredients
1 Tbsp 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
How to make it
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. Move the frittata to a plate, and cut it into wedges to serve.
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This combo of carbs and protein is the perfect post-workout meal to help refuel muscles and replenish lost glycogen stores.
Nutrition information (per serving)
Calories: 265; protein: 15g; fat: 14g; carbs: 19g
Recipe and photo courtesy of Potatoes USA
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 3 servings
Prep time 5 min.
Cook time 25 min.
Ingredients
1 Tbsp 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
How to make it
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. Move the frittata to a plate, and cut it into wedges to serve.
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Makes 3 servings
Prep time 5 min.
Cook time 25 min.
Ingredients
1 Tbsp 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
How to make it
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. Move the frittata to a plate, and cut it into wedges to serve.
Makes 3 servings
Prep time 5 min.
Cook time 25 min.
Prep time 5 min.
Cook time 25 min.
Prep time
5 min.
Cook time
25 min.
Ingredients
- 1 Tbsp 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
How to make it
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. Move the frittata to a plate, and cut it into wedges to serve.
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. Move the frittata to a plate, and cut it into wedges to serve.
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