Potato and Bell-Pepper Frittata with Thyme

           Breakfast, Candida Program Friendly, Intermediate, Recipes
Potato and Bell-Pepper Frittata with Thyme
4 votes, 2.00 avg. rating (48% score)

Ingredients:

½ teaspoon olive oil

¼ red bell pepper, seeded and thinly sliced

1/8 onion, thinly sliced

½ garlic cloves, minced

½ small potato, cooked and thinly sliced

½ teaspoon fresh thyme, chopped

1 large egg

2 egg whites

Sea salt to taste

Directions:

Preheat the broiler. Heat the oil in a small nonstick skillet with an ovenproof handle over medium heat. Add the bell peppers, onion, and garlic; cook, stirring occasionally, until softened, 5-6 minutes. Stir in the potato and thyme; cook, stirring occasionally, about 4 minutes.

In a small bowl, lightly beat the egg whites and salt; pour over the vegetable, stirring gently to combine. Reduce the heat and cook, without stirring, until the eggs are set, 4-6 minutes. Place the frittata in the skillet under the broiler and broil until the top is lightly browned, about 2 minutes. Let stand 5 minutes before serving.

Makes 1 servings

  • Christian

    How do you cook the potato to prepare it for use in this recipe?

    • Laura Agbonkhese

      Christian,
      Great question! There are two methods that can be used to cook the potato for this. If you have a little more time, follow the Roasted Potatoes recipe. For a quicker method simply place the potato in a pot of boiling water and cook until a fork is inserted easily into the center of the potato. Cool the potato before slicing. I will include these instructions within the recipe. Thanks!

  • Laura Hofstetter

    Christian,
    Great question! There are two methods that can be used to cook the potato for this. If you have a little more time, follow the Roasted Potatoes recipe. For a quicker method simply place the potato in a pot of boiling water and cook until a fork is inserted easily into the center of the potato. Cool the potato before slicing. I will include these instructions within the recipe. Thanks!

  • Laurel Shiner

    Can you replace fresh thyme with dried? How about the other recipies? Must all herbs be fresh?

  • http://www.facebook.com/people/Laura-Hofstetter/100000186337756 Laura Hofstetter

    Laurel,
    Fresh herbs are always best when doing a Candida program because mold can grow on the herbs as they dry. It really depends upon your level of Candida. I would recommend fresh over dried and you can always buy fresh and freeze dry them yourself to be stored and kept on your spice shelf.

  • Mildred Conley

    Delicioso!!!

  • stevi green

    Aren’t potatoes on the No/Maybe list?

  • Gina Rossan

    How do I register and get started?

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