Frittata di Patate e Cipolle

Frittata di Patate e Cipolle is a comforting Italian dish that combines tender potatoes and sweet onions, all enveloped in a fluffy egg mixture. Perfect for a midnight feast, this Paleo version is both satisfying and nutritious.

Ingredients

• Eggs - 4 large
• Potatoes - 200 grams, peeled and thinly sliced
• Onion - 100 grams, thinly sliced
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. In a large skillet, heat the olive oil over medium heat.
2. Add the sliced onions and cook until they become translucent, about 5 minutes.
3. Add the sliced potatoes to the skillet, season with salt and pepper, and cook for another 10-15 minutes, stirring occasionally, until the potatoes are tender.
4. In a bowl, whisk the eggs together with the chopped parsley and a pinch of salt.
5. Pour the egg mixture over the cooked potatoes and onions in the skillet, ensuring even coverage.
6. Reduce the heat to low and cover the skillet, cooking for about 10 minutes until the eggs are set.
7. Once cooked, carefully slide the frittata onto a plate and cut into wedges before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 370 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.5 L

Health Benefits

• Rich in protein from eggs, promoting muscle health.
• Contains healthy fats from olive oil, beneficial for heart health.

Tags