|Olive oil||1 tablespoon|
|Baby red potatoes, thinly sliced||6|
|Small white onion, thinly sliced||1|
|Salt||¼ + ¼ teaspoon|
|Freshly ground pepper to taste|
|Dried oregano||1 teaspoon|
|Dried thyme||1 teaspoon|
|Dried red pepper flakes||¼ teaspoon|
- Heat oil in a 12-inch pan over medium heat. Layer potatoes and onion in pan, season with ¼ teaspoon salt and pepper, and cover. Cook, stirring every couple of minutes, until potatoes are cooked, about 15-20 minutes. Remove from heat and cool 5 minutes.
- In a large bowl, whisk together eggs, oregano, thyme, pepper flakes, ¼ teaspoon salt, and pepper. Add potato mixture to eggs.
- Wipe pan clean, coat generously with cooking spray, and warm over medium-low heat. Pour egg and potato mixture into pan, cover, and cook until eggs are set, about 10 minutes.
- Slice into wedges and serve.
2.5 starches; 1.5 medium fat meat substitutes; 0.5 vegetable
Side Suggestions: Mixed Green Salad
Side Suggestions: Crusty Bread
|Serving Size||½ of recipe|
|Saturated Fat||3 g|
|Dietary Fiber||4.5 g|
A systematic review found that participants given chewing gum after abdominal surgery may have a faster return to normal for their digestive system. Unfortunately, the quality of trials is low and more research will need to be done before this simple solution is confirmed.
Early Peanut Consumption Associated with Lower Risk of Peanut Allergy in High Risk Children
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children