I made a really super simple frittata for dinner tonight and the boys LOVED it. Rob, Robbie AND Noah scarfed it down like starving wolves. So I thought I would share.

Thinly slice about 7 small baby potatoes and about 1/3 of a Vidalia onion. Toss the potato and onion with a Tablespoon of Olive Oil and a sprinkle of sea salt. Then scatter on a cookie sheet and roast in an oven set to 400 degrees for about 15-20 minutes until they are soft and a little golden.

While the potatoes are roasting, pan fry some pancetta (you could use bacon if you prefer). I did about 5 thin rounds of pancetta (probably about 2-4 strips of bacon). Cook until just crispy - do not overcook or brown too much. Set bacon/pancetta on a plate to cool. You can put it in fridge to speed it up a bit.

Remove onions from oven and scrape into bowl and place in fridge to cool.

Beat about 8-10 eggs in a bowl (I used 4 whole eggs and 4 egg whites only). Add a little salt and fresh ground pepper to taste. Mix in a few snips of chopped chive and a couple of dashes of red hot or tabasco. Crumble the pancetta into the egg mix and then add the cooled potato onion mixture.

Add a quarter cup of olive oil to a cast iron pan - or whatever large pan you have. Heat until the oil is just about smoking and then pour the egg mix in. The eggs will immediately start to bubble and cook on the edges. Keep the heat on medium for a little under a minute than turn it to low and cover the pan and cook on low for 15 minutes until cooked through.

I will admit that I didn't have any (I am fasting for 10 days and only just completed day 6) - but it smelled ridiculously good. I was almost willing to break my fast and risk serious stomach upset for a bite! And like I said the boys GOBBLED it up!