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Potato Frittata

Served as a hearty breakfast or lighter lunch or dinner with a side salad, this frittata is mild on the digestive system, yet full of flavor. The Potato Frittata is ideal for head and neck cancer patients experiencing diarrhea because it doesn’t contain any irritating roughage or gaseous vegetables, provides potassium which is an important electrolyte that can be lost with diarrhea (or vomiting), and includes a healthy amount of protein which is essential for healing. For the head and neck cancer survivor, this recipe is a blank canvas! To boost the antioxidant and fiber content , you can add other vegetables or herbs, such as carrots, zucchini, broccoli and basil.

Serves: 8

Prep time: 10 minutes

Cook time: 30 minutes


2 Tbsp olive oil

4 medium potatoes, sliced thin

½ tsp salt

Pinch of black pepper

½ cup unsweetened almond milk (or equivalent amount of milk of choice)

8 eggs

¼ cup cheddar cheese


  1. Preheat oven to 400℉
  2. Heat olive oil in medium oven-safe skillet. Add potatoes and cook for 10 minutes on stove, stirring occasionally
  3. Mix eggs, milk, and cheese together in a separate bowl. Add egg mixture onto the potatoes
  4. Cook on stove for 2 minutes or until sides are set
  5. Transfer to the preheated oven and cook for 15- 20 minutes, until eggs are firm
  6. Allow frittata to rest for 5 minutes and then slice


Per serving: 188 calories, 8 grams fat, 2 grams saturated fat, 169 mg cholesterol, 18 grams carbohydrate, 3 grams dietary fiber, 9 grams protein