Fit Fare

This is a story about our first foray into frittatas. Ralph has made many omelets but, because he uses a wheelchair and is cooking from a different perspective from those who are able to stand, he has found flipping the egg mixture in one piece to be difficult.

Egg scrambles were easier, but we wanted to prepare our eggs differently, so we tried the frittata.

The consistency after cooking it covered was a fluffier texture that we both liked. This recipe was adapted from recipes we saw on BellaOnline (www.bellaonline.com).

My First Potato Frittata
serves 2

1 tbsp butter
1 baked potato, skin removed and diced (about one cup)
1 cup cheddar cheese, diced
1/2 cup button mushrooms, sliced
2 eggs
1 tbsp milk
1/4 tsp salt
fresh basil leaves, cut into strips

In an 8” oven-ready non-stick skillet, heat butter over medium heat.

Add the potatoes and mushrooms; cook 5 minutes or until potatoes are browned, stirring occasionally.

In a bowl, mix the eggs, milk, cheese, basil, and salt with whisk.

Pour the eggs over potato mixture and cover.

Reduce the heat to medium-low (3-4 setting) and cook for 12 minutes.

Let stand 5 minutes. Cut in half and serve.

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Given the versatility of this dish, we will try any or all of the following changes in the future. We can’t yet attest to how they work, since we haven’t tried them yet though.

• Baked in the oven at 350° F for 15 minutes
• Adding defrosted and drained chopped spinach
• Using parmesan, Swiss or gruyere cheese
• Using chunks of fresh tomatoes in the egg mixture.

The possibilities are endless!

We didn’t leave the skin on the potatoes, because we prepared it as if our daughter were eating with us. She loves egg dishes, but will have nothing to do with potato skin. Next time, if it’s just for the two of us again, we’ll remember to keep the skins on, for added nutritional value.

As a woman concerned about bone health I particularly like getting more calcium into my diet, and the cheese and milk provide that.

Unfortunately no matter what we do our 16-year old son refuses to eat eggs. This dish was easy and delicious and we are keeping our fingers crossed that he will outgrow this aversion and enjoy it with us sometime soon.

The calorie count is 550 total, or 275 calories per serving.