I grew up in northern Pennsylvania, where many of my high school friends went into the military. One of them, Tanya Kabes Lauro, was originally turned away by the Navy for being “overweight” by their standards. She took the Navy training program (with 4am wake up workouts) and lost 60 pounds. Now a Navy veteran, Tanya is pursuing a career in health and fitness. She recently wrote a book called “Food for the Warrior: Mission to cook healthy.” All proceeds from the digital book go to the Wounded Warrior project too!
I asked Tanya to share a healthy recipe from the book that you could have it for breakfast, lunch or dinner. This is great for those without time to make breakfast in the morning, because you can prepare it Sunday night and eat it for the rest of the week’s breakfasts. The secret to successful weight loss is being prepared.
Potato, Apple, Bacon Frittata (great for bre! akfast, lunch or dinner)
2 Whole Eggs
4 Egg Whites
1/2 cup diced Yukon Gold potatoes, peeled
1/2 cup diced Fuji apple, (leave the skin on)
2 Tsp of Chives, finely chopped
2 strips of cooked nitrate Bacon, chopped
1/4 cup of shredded Cheddar cheese (I used Lifetime Cheese)
1/3 cup of Skim milk
DIRECTIONS: preheat the oven to 400 degrees. Cook the bacon slices on a baking sheet for 10 minutes. In a large bowl whisk together the eggs, milk, chives, & cheese season with salt & pepper. Set aside. Saute the potatoes in a non-stick frying pan that’s been sprayed with oil. Add the apples & season with salt & pepper. Cook for another 3–4 minutes. Spray the pan again with spray & pour in the egg mixture. Turn the heat down to a low level. Let it sit over the heat for about 5 minutes, keeping an eye on the edges. When the edge start to brown, remove the pan from the stove and place in the oven broiler under low flame. Keep the oven door open just a crack when using the broiler. The top of the frittata will brown as the bottom should be cooked. Only keep in broiler for about 5 minutes. Great with a nice glass of coffee. Enjoy
Link to the book: