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Frittata Omelette
Prep:
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Cook:
Makes 2 omelettes
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Easy
Ingredients
2 peeled potatoes
¼ cup chopped fresh parsley
4 eggs, beaten
½ onion, finely chopped
½ tsp salt
½ tsp pepper
Canola oil for frying
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2 peeled potatoes
15.5 gram chopped fresh parsley
4 eggs, beaten
½ onion, finely chopped
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) pepper
Canola oil for frying
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Grate the potatoes using a cheese grater.
- Squeeze the water out of the grated potatoes by blotting them with paper towels or clean dish cloths.
- In a medium bowl, stir together the potatoes, parsley, eggs, onion, salt, and pepper.
- Heat a small amount of canola oil in a frying pan over medium heat.
- When the pan is hot, pour in half of the egg mixture, spreading evenly over the surface of the pan.
- Flip the omelet over when the edges begin to brown (about 4 minutes) and cook for 4 minutes on the other side.
- Remove the omelet from the pan and repeat.
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Nutritional Info
Storage
Notes
This recipe was originally published in
Crohn's Disease Exclusion Diet and Intestinal Health Recipes BookletPowered by nutritionaltherapyforibd.org
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