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1 tablespoon olive oil
1 1-pound bag precooked, diced red potatoes
1/2 cup pre-chopped onions
2 bell peppers, any color, diced
1 teaspoon fresh chopped thyme
1 teaspoon minced garlic
1 teaspoon salt
4 egg whites
4 whole eggs
4 ounces manchego cheese, diced
Preheat oven to 350° F. Heat oil in an oven-proof 10-inch skillet over medium-high heat. Add potatoes. Saute until lightly browned, about 12 minutes. Add onions, peppers, thyme, garlic and salt. Saute for 8 more minutes. In a medium bowl, beat egg whites and eggs. Stir in cheese. Pour egg mixture over vegetables. Place uncovered skillet in oven for 20 minutes. Cut into wedges and serve hot.