Sometimes it can be hard to get enough protein-rich food when your stomach is acting up. That’s when this filling frittata can help.
1 medium potato, such as Yukon Gold or russet, peeled and thinly sliced
4 large eggs (1 whole egg and 3 egg whites)
¼ cup lactose-free milk
Garlic powder, paprika, dried oregano, salt, and pepper (optional)
¼ cup shredded soy cheese
- Heat medium nonstick skillet over medium heat. Lightly coat pan with cooking spray. Add potato, cover, and cook until tender, stirring occasionally, about 10 minutes.
- Meanwhile, whisk whole egg and egg whites, milk, and desired seasoning in a large bowl.
- Pour egg mixture over potato and sprinkle with cheese. Reduce heat to low, cover, and cook until eggs are firm, 5 to 8 minutes.
½ cup Egg Beaters or liquid egg whites may be used in place of the whole egg.