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