Ingredients:
1 lb russet potatoes (sliced)
3 TBS cider vinegar
3 TBS olive oil (divided)
3 TBS dried dill
4 clove garlic minced (divided)
1 TBS dijon mustard
1/2 tsp ground black pepper
1/2 tsp sea salt
1/4 cup chives (chopped)
1 small tomato diced
3 large eggs beaten\
3/4 cup plain yogurt (I used fat free)
2 Tbs Parmesan cheese
Directions
-Whisk vinegar, 2 TBS olive oil, 2 TBS dill, 3 tsp garlic, mustard, pepper, and salt
-boil potatoes in a large pot for about five minutes (or until tender)then toss in with the dill mixture
-Preheat oven to broil and saute tomato and chives for about 4 minutes in an ovenproof skillet then transfer to a bowl and fold in eggs
-Add dill and potato mixture to skillet (the same one you just sauteed all the other stuff in) and spread along the bottom. Cook covered over medium heat about 5 minutes until a crust forms on the bottom of the skillet.
-Pour egg mixture over the top and cook until eggs set (about four minutes)
-Top with the Parmesan cheese and cook in oven about 2-3 minutes.
-Cut in slices and serve with dill yogurt sauce
Dill yogurt sauce
mix 3/4 cup yogurt with remaining garlic and dill.
