One of my favorite breakfast foods are home made home fries. I used to make these frequently early in our marriage, using butter for frying along with adding eggs to the mixture. Unfortunately, for whatever reason, I now need to stay clear from the casein in milk, so I have had to come up with an alternate option to enjoy them without using butter.
This morning, after reading some health benefits of oregano, I decided to sauté a red potato that included the use of oregano, along with garlic and olive oil. It turned out quite tasty!
Normally I would have had eggs with the potatoes along with some ketchup, yet the eggs have proven to be aggravating to my stomach, so I am working on alternate meals without them. Instead of eggs, I decided that I would enjoy this “comfort” food, flavored with healthy spices and oil, with fruit on the side. Today I chose sliced banana, with a 1/2 glass of pomegranate juice. Other fruit choices that would go nicely would be sliced apple or possibly an orange.
Although I miss having the egg with the potatoes, in adding the large mushroom I am getting a healthy source of Dietary Fiber, Protein, Vitamin C, Folate, Iron, Zinc and Manganese, Vitamin D, Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus, Potassium, Copper and Selenium.
A very delicious breakfast with healthy alternatives.
www.glutenandmilkfreelifestyle.reflectivetapestryoflife.com
Sautéed Red Breakfast Potatoes
Gluten Free ~ Dairy Free ~ Egg Free ~ Sugar Free
Serves 1 (easily doubles for 2 servings) ~ Time: 25-30 minutes
Ingredients
- 1 small-medium-sized red potatoes cut into small bite sized pieces
- 1 med-large mushroom (chopped/diced mushroom)
- 1 small onion diced (or 1 Tbsp. dried onions)
- 1 Tbsp. extra virgin olive oil
- 1 tsp. Oregano (ground ~ fresh is better)
- 1 small crushed garlic clove (or 1 tbsp. already diced garlic)
- Himalayan or Sea salt (optional)
- Black pepper
Directions
- Dice potato, onion and mushroom
- In skillet heat olive oil and add in onion and crushed garlic until lightly browned
- Add in diced potatoes and mushrooms and brown potatoes are fork tender (about 5-8 min)
- Add in oregano, salt and pepper and continue browning on low for 5 – 10 minutes.
- Serve hot with favorite fruit on the side
Breakfast is served with a side of sliced banana’s
www.glutenandmilkfreelifestyle.reflectivetapestryoflife.com
Enjoy and be sure to share your feedback.
Laura – Gluten and Milk Free Lifestyle
Laura D. Field
Reflective Tapestry of Life
Writer, Blogger, Proofreading & editing, Freelance contributor
