|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 randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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