PURPLE POTATO FRITTATA

My husband and I got back to Geneva after having been away for 2 weeks - and of course, our fridge was empty. Except for 3 eggs, fresh egg whites, and a stocked pantry of purple potatoes. It's times like these that I am grateful for always buying too many purple and sweet potatoes, because you never know when you will need them! I like to buy fresh fruits and vegetables about twice a week, this way they never spoil, and their freshness is guaranteed. That said - everything in Geneva was closed on Monday due to the Easter holiday, so we had to cook with what we had! We wanted something light for dinner as we had just gotten off a long flight, and my digestion is always a bit off after flying. I thinly sliced purple potatoes, roasted them for about 30 minutes, added eggwhites and one yold to a pan, and made a beautiful frittata out of this! 

Purple potatoes are extrememly healthy as they are high in antioxidant phytochemicals as well as potassium. As we know, the darker the fruit or vegetable, the more nutritious it is. This antioxidant in purple potatoes, called anthocyanin is known for its immune boosting and anti-cancer properties. Keep the skin on while cooking as it contains Vitamin C and helps lock in these amazing nutrients! 

Husband approved.

Ingredients: 

6 small purple potatoes

1 egg

3 egg whites

1 shallot, chopped

1 tbsp extra virgin olive oil

1 tsp Himalayan sea salt

1 tsp black pepper

1 tbsp ground turmeric

1 tbsp ground paprika

1 tbsp ground garlic powder

Directions:

Preheat the oven to 400F. Thinly slice the potatoes and shallots, and coat them with olive oil, and a pinch of the sea salt. Place in an oven safe pan, and roast for about 25 minutes. Whisk the egg and egg whites in a bowl, and mix in salt, pepper, turmeric, paprika and garlic powder. Pour in the pan, reduce the heat to 350F and bake for about 12-15 minutes, just until the eggs are set.