We all have them; they can make us feel emotionally satisfied. A “comfort food” is any food usually turned to for a special reward, security, or temporary calming. How do foods become comfort foods?
Reasons include the foods’ familiarity, simplicity, or pleasant associations. Think about your favorites — my comfort foods almost always have to do with potatoes! From Spanish Omelets to simply roasted potatoes I absolutely love them!
You can turn even your favorite comfort foods into deliciously healthy meals with just a few modifications, for instance add in more veggies or switch out a higher fat ingredient for a lower fat ingredient. In the recipe below, adding zucchini and spinach to a traditional potato omelet increases the nutrition and adds a delicious twist to a more traditional potatoes omelet that typically consists of only eggs, potatoes and onion.
Did you know?According to a recent study by Cornell University researchers, women and men seek out different comfort foods. Men crave mixtures of salt, protein, & fat like pizza and steak. Women seek out high fat & sugar foods like chocolate, ice cream, and cookies. What are you favorites?
Potato Frittata with Zucchini and Spinach
- 4 tablespoons pure olive oil, or as needed
- 1 large russet potato, peeled and cut into 1/8-inch-thick slices
- Salt and freshly ground black pepper, as needed
- 2 small zucchini, thinly sliced
- 2 tablespoons chopped fresh basil or ½ teaspoon dried oregano
- 3 cups finely chopped fresh spinach
- 1 Small onion, thinly sliced
- A few roasted red bell pepper strips
- 5 Eggs
- Grated Parmesan cheese (optional)
- In an 8” nonstick sauté pan, heat 1 tablespoon of the olive oil over medium heat. Add the potato and cook, turning often, until tender and golden, about 10 minutes. Season with salt and pepper.
- Remove the potato slices with a slotted spatula and set aside in a bowl. Add 1 tablespoon oil to the same pan and fry the zucchini, turning once, until tender and slightly golden, about 4 minutes. Add the basil and season with salt and pepper.
- Using the slotted spatula, add the zucchini to the potatoes. Add enough oil to the pan to total 2 tablespoons and return to medium heat. Add the onion and sauté until soft and tender, about 10 minutes. Remove with the slotted spatula and add to the potatoes. Add the bell pepper strips to the vegetable mixture.
- In a large bowl, beat the eggs until well blended, adding a little of the Parmesan, if using. Add to the vegetables. Pour the mixture into an oiled baking dish. Bake at 350 degrees until set and golden, about 25 minutes. Cut in half and set aside half. Cut the remaining half into wedges and enjoy for dinner. Cover the other half and refrigerate for up to 2 days for another supper.
Calories: 459 Fat: 33g Cholesterol: 531mg Sodium: 481mg Vitamin C: 31mg Fiber: 3g Protein: 18g