This Spanish frittata is a combo of carbs and protein – 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
Makes 3 Servings
Prep Time: 5 min.
Cook Time: 25 min.
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.
Cover and cook over medium-low heat, until cooked through without burning the bottom. Move the frittata to a plate, and cut it into wedges to serve.