Potato omelet
June 5, 2008
Filed under Cooking tools & gadgets
One of my favorite breakfast items ever is potato omelet. It is both a comfort food and a source of nostalgia for me because it reminds me of my childhood. But it is a high-fat meal because the potato cubes are deep fried before the beaten eggs are poured and stirred in. So, how can I continue enjoying this wonderful breakfast dish without going overboard with the fat? Frying is out, naturally.
Okay, I figure that if I cut the potatoes into cubes, toss them in a little olive oil then bake them until they are done, I’ve already ditched the frying part. Then, I can poach the eggs, stir in the cooked potatoes and voila!. Adding lots of fresh herbs will help too.
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Hello Connie!
First of all, Im very happy that your surgery went well. I am an avid albeit silent fan of your food blog. A number of your delicious yet homey recipes have figured into my menu. Thanks very much for you sharing your immense talent. I am also congratulating you for “going healthy” in your recipes. See, I have hypertension and I have often tweaked your ingredients a bit to avoid hi cholesterol content. But i agree that healthy does not mean bland or tasteless, its just another excuse to re-invent yourself as a great cook and mom. I love you, and I pray for your continued recovery. More power to you and long live “Living Healthy!” Yay!
please include low salt diet too…for all hypertensive people like me! thanks.
Thank you, Marski.
Lucy, any dish can be a low-salt meal. Just cut down on the salt or soy sauce or patis.