If you’re on a low-carb diet, you really can’t go wrong with eggs. They’re one of the most affordable, nutrient dense sources of high quality protein. This “omelet” is more like a frittata and can be served as a first course at a dinner party, or cut into larger pieces as an entree.

• 3 Tbs. extra-virgin olive oil
• 3 cloves of garlic, minced
• 1/2 yellow onion, finely chopped
• 1 3/4 lbs. red potatoes, unpeeled and cut into 1/2″ cubes
• Salt and freshly ground black pepper, to taste
• 1 1/2 packed cups of washed and dried spinach
• 1 cup thinly sliced roasted red peppers
• 8 eggs, lightly beaten

Heat 2 Tbs. of oil in your cast iron skillet over medium high heat. Add the garlic and onions and cook for about 2 minutes. Add the potatoes, salt and pepper and stir well. Cover and cook for about 15 minutes, until potatoes are tender. Transfer to a large bowl, add the spinach and toss well. Let cool 10 minutes.

Meanwhile, wipe the skillet clean. Stir peppers and eggs into the potatoes. Heat another 1/2 Tbs. of oil over medium heat. Transfer mixture to the skillet and cook, running your spatula around the edges and gently shaking occasionally to prevent sticking. Cook until ends are set and the bottom is brown, about 12 minutes.

Carefully invert the omelet onto a large plate. Heat the remaining oil in the skillet and slide the omelet back in- cooked side up. Cook for about 5 minutes, until golden brown. Transfer back to the plate and let cool, 10 minutes. Slice into wedges and serve.

Servings: 12 appetizer servings, 6 entree servings
Carbohydrates per serving: 17g per entree, 8g per appetizer

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