Since I started my paleo lifestyle, I’ve had so much fun with food. I’ve been creating vegetable dishes like never before. Baking became my daily companion. I never used to have so much success in the area of baking. Now, flourless chocolate cupcakes, no problem; zucchini or banana bread using almond meal or buckwheat flour – like a piece of cake. I am definitely enjoying it because I don’t have to worry about calories. And the bottom line, the taste is not compromised, even though no sugar or flour is used. My favorite meal of the day is probably breakfast. Eggs and potatoes together – heavenly! The cool part about breakfast is that you can have it for dinner. Since I don’t cook with potatoes any more, I substitute them with sweet potatoes (which are not really potatoes); they are a safe source of starch, tasty, and healthy. I love Spanish Flat Potato Omelets, so I’ve come up with my version of Jacques Pepin’s.
- 2 tablespoons olive oil
- 1 1/2 cups sliced onions
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 large tomato cut into thin slices
- 5 large eggs
- 1/3 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Heat the oil in a skillet. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring occasionally to brown on all sides.
- Add the tomato slices to the skillet, arranging them over the potato and onion mixture. Cover and cook for 1 minute.
- Break the eggs into a bowl. Add the green onions, salt, and pepper and mix with a fork.
- Pour in the potato, egg, and onion mixture. Stir gently with a fork for about 1 minute so the eggs flow between the potatoes and tomatoes.
- Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown.
- Slide onto a platter, and serve.