2 cups cubed peeled potatoes (use 1 large baking potato about 15oz)
2 cups water
1 small onion, diced
1 vegetable bouillon cube or chicken bouillon cube
½ tsp garlic salt
Cut potato into ½ inch pieces (because the potato breaks down once it is cooked, make the pieces larger rather than smaller)
Dice the Onion
In a saucepan, combine the potatoes, water, onions, and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the garlic salt.
To Serve –
Lay a bed of chopped fresh raw spinach in bottom of bowl; top with soup.
2 tsp olive oil
1 large vidalia onion, sliced thinly
1 large garlic clove, chopped finely
½ tsp cumin
¼ tsp garam masala
¼ cp Shredded carrots
¼ cp Chopped cilantro
Heat a pan with oil, add cumin and garlic. When the garlic is fried lightly, add onions and sprinkle salt. Saute until the onions turn lightly golden. Add garam masala and cook for 1 minute.
Break eggs into a bowl and mix. Add carrots and cilantro, salt and peper to taste. Pour into muffin tins. Bake at 350 for 17 minutes.
To Serve -
Place onions on plate, top egg frittata