Low-Carb FrittataFor those watching their carbohydrates, make a frittata without the potatoes and fill it with low-carb vegetables. Bell peppers, onions and mushrooms are perfect choices because they provide intense flavor without many calories or carbohydrates.
Ingredients: Directions: Preheat oven to 375˚ F. Peel and slice the onions into thin (about 1/8 inch) slices. Peel and mince the garlic cloves. Chop the bell peppers into diced pieces and slice the mushrooms Heat a large ovenproof skillet with olive oil over medium high heat. Add some of the dried spices to the oil to give it more flavor. Add the onions, season with salt and pepper, cover and cook for 3 minutes. Add the bell peppers, cover and cook until the onions are translucent and the peppers are just tender. Add the mushrooms slices and stir. Meanwhile, in a large bowl beat the eggs until well blended ( an immersion blender works great for this). Add the milk and cheese, season with salt and pepper and stir in the spices and garlic. Pour the egg mixture over vegetables and mix with a spoon or heat proof spatula. Cook for a couple of minutes just until the eggs set but are still wet. Place the pan in your preheated oven and bake for 15 – 20 minutes until the eggs have set and the top is golden – be careful not to overcook or the eggs will be quite dry. If you want a more golden brown top, you can switch the oven to broil during the last few minutes of cooking, just be sure to keep an eye on it. Serve warm.
|
