Doing the best that I can.

As I've said before, our usual breakfast is something on the run. If it's hot it's because it was made in the microwave. If it's cold it's usually yogurt. But when Thatboy has a big day ahead of him, I like to make him something a little nicer. Since I usually run in the mornings, I'm up early enough to do this without making either of us late for work.

I used to make a ton of frittatas, but I haven't made one in ages. It's an easy enough egg dish and filling enough to last DH through the day in case he doesn't have time for lunch. It's the potatoes. They stick right to your ribs. This can pretty much be made with any vegetables you want. I used zucchini because we always have a ton of zucchini in the fridge.

Red Potato Frittata

• 2 Tbsp canola oil
• 1/2 small onion, thinly sliced
• 1 red potato, thinly sliced
• 1 zucchini, thinly sliced
• soy sauce
• parmesan cheese
• 4 eggs
  

1. Heat oil in skillet over high heat. Cook onions and potatoes 2 minutes.
2. Add zucchini, splash of soy sauce, sprinkle of parmesean cheese and reduce heat to medium low. Cook 5 minutes.
3. Beat eggs lightly with a fork. Pour eggs over veggies. Cover and cook additional 5 minutes.

Serves 4.

Each serving has:

Calories		173.0
Total Fat		12.1 g
	Saturated Fat	2.1 g
	Polyunsaturated Fat	2.8 g
	Monounsaturated Fat	6.0 g
Cholesterol		212.5 mg
Sodium		65.9 mg
Potassium		265.8 mg
Total Carbohydrate		8.9 g
	Dietary Fiber	1.1 g
	Sugars	0.3 g
Protein		7.3 g