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This combo of carbs and protein is the perfect post-workout meal to help refuel muscles and replenish lost glycogen stores.

Nutrition information (per serving)

Calories: 265; protein: 15g; fat: 14g; carbs: 19g

Recipe and photo courtesy of Potatoes USA

Makes 3 Servings
Prep Time: 
Cook Time: 
1 Tbsp olive oil
1 medium russet potato, diced
1/2 white onion, diced
6 whole eggs
1/4 cup 1% milk
1/4 cup chopped fresh parsley
Salt and pepper, to taste
How to make it 

In a medium skillet, heat the oil over medium heat.

Add the potatoes and onion, and cook, covered, for 20 to 30 minutes, until softened.

In a separate bowl, whisk the eggs with the milk and parsley. Season with salt and pepper.

Add the eggs to the potato/onion mixture, and use a spatula to release the omelet so it doesn’t stick.

Cover and cook over medium-low heat, until cooked through without burning the bottom. Broil the top to brown. Move the frittata to a plate, and cut it into wedges to serve.