This PRS Power Recipe is brought to you by PRS resident foodie Miriam Lazewatsky! Miriam is providing us with a great and tasty recipe that can be eaten any time of the day, and just so happens to be vegetarian and gluten-free!

If you make the recipe below please share it on social media using the PRS hashtag (#prorehabstrength) and tag Miriam (@liftsatnight) and PRS (@prorehabstrength) and let us know how you like it!

Baked frittatas are one of my favorite multipurpose meal preps. They work for breakfast, lunch, or dinner and reheat well. They also pair perfectly with a salad or soup to add more vegetables. Plus, potatoes and cheese are always super tasty and are perfect with eggs. While I don’t have any dietary restrictions, this recipe happens to be both vegetarian and gluten-free while also providing plenty of protein.

Potato Cheddar Frittata

Makes 4 servings

Nutrition Information: 240 calories, 10 grams fat, 16 grams carbs, 22 grams protein

Ingredients:

·       2 medium russet potatoes (approx. 10-11 oz. total)

·       1 small yellow onion

·       1 Tbsp. olive oil, divided

·       1 small container (460 grams) egg whites

·       1 whole large egg

·       2 Tbsp. half and half

·       3 oz. Sargento 2% 4 Cheese Mexican Blend, shredded

·       ½ tsp. salt (or to taste)

Directions:

1.     Preheat oven to 375° F. Spray an 8x8 baking pan and set aside.

2.     Heat half the olive oil in a large frying pan over medium. While the pan is heating up, cut onion in half and slice in thin half rounds. Add sliced onions and stir to coat with oil. Cook for five minutes to soften.

3.     While the onions cook, peel potatoes and thinly slice to approximately 1/8 inch thick. Add the rest of the olive oil and the potatoes to the pan. Cook another 10 minutes, stirring occasionally, until the potatoes have started to soften. Once the onions and potatoes are done, set aside to cool slightly.

4.     In a large bowl, mix egg whites, egg, half and half, cheese, and salt. Whisk to combine, then mix in potatoes and onions. Pour into the prepared baking pan.

5.     Bake for 40 minutes or until set in the center.

Note: This recipe is very flexible in terms of adding more vegetables. My preferences are diced red bell pepper, scallions, or spinach (chopped and wilted before being added to the egg mixture).