I love a good frittata. I’ve given you a specific recipe but really you can add any vegetables or cheese that you have handy.
Since I’ve been working on this series of low carb recipe books I’ve been focusing on low carb, high protein recipes, however if you don’t tell anyone they’ll never know this is a “diet” dinner. It’s not low calorie, but it is low carb or Paleo (if you leave off the cheese).
Cheesy Italian Frittata
1/2 onion, diced
1 clove garlic, diced (2 roasted cloves)
1-1/2 cups egg whites, or 6 whole eggs
1/4 teaspoon sea salt
1/8 teaspoon pepper
14-16 ounce jar roasted red peppers, drained (save juice to add to salad dressings or a soup)
1/2 cup diced or shredded mozzarella
1 tomato, chopped
1/4 cup flat leaf parsley, chopped
Preheat oven to 350 degrees.
Saute onion and garlic for 5 minutes in a little olive oil in 10-inch ovenproof skillet over medium high heat:
In bowl stir together eggs, salt, pepper and roasted peppers and pour into the skillet with the onions and garlic.
Cook for 5 minutes without stirring then place in oven and bake for 10 minutes. Take frittata out of oven. Turn oven temp to broil. Sprinkle cheese over top of egg mixture. Broil 3 minutes. Cut into wedges to serve. Top with chopped tomatoes and parsley.
Zucchini & Mushrooms
4 cloves garlic, minced
5 cups sliced zucchini
3 cups sliced mushrooms
1/4 teaspoon dried rosemary, crushed in your hand or 1/2 teaspoon chopped fresh
1 teaspoon dried thyme or 2 teaspoons fresh
1/4 teaspoon sea salt
1/4 teaspoon black or white pepper
1/2 cup white wine or broth
Saute garlic, zucchini, mushrooms, rosemary, thyme, salt and pepper over medium-high heat in a little olive oil for 1 minute.
Add white wine and cook 6-8 minutes longer until veggies are tender-crisp.
Pesto Stuffed Celery Sticks
8 ounces softened cream cheese
3 tablespoons storebought or home-made pesto – try basil or sun-dried tomato
Mix cream cheese and pesto. Pipe or spoon into celery sticks.
Dress your greens with this dressing from my book “14 Days – 14 Pounds – Low Carb Daily Eating Plan Volume 1”.
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 garlic cloves, grated on a fine grater
¼ teaspoon each salt and pepper
½ cup extra virgin olive oil
Whisk together all ingredients except olive oil. Slowly whisk in olive oil. Taste and adjust season if needed.
You could also prepare this dressing a blender by buzzing the first four ingredients, then while leaving the blender on slowly pour in the olive oil.