Today's Brekkie: Yes, it's April 1st, but there's no fooling around with this Frittata! Only had half a serving of homemade hashbrowns left (I use medium Yukon Golds julienned through the mandolin then blanched, drained, and kep in fridge through the week. This process turns much of the regular high-glycemic potato starches into low glycemic #ResistantStarch which doesn't severely spike blood glucose). So my scant taters started browning in a dab of bacon grease with some minced onions and Jalapeño. In another pan I sautéed ½ cup of red&green sweet peppers, ⅓ cup onions, with a sliced and diced hot Italian sausage. A couple eggs were scrambled and sprouted grain lo-carb bread was toasted. After taters were browned the meat & veggie sauté, plus eggs, were mixed in and cooked semi-firm. A sprinkle of grated Italian cheese mix over the top and slip pan under the broiler (airfryer) to finish eggs and melt cheese. Fold Frittara in half to plate and dribble a little Chili Sause (tricked out ketchup) and enjoy with Avocado 🥑 Toast! #TodaysBrekkie #Frittata #Hashbrowns #eggs #peppers #ItalianSausage #AvocadoToast
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