A frittata is almost one of the most heavenly dishes you can make. According to “The Kitchen Project” website, what began as a lowly egg and potato dish in Persia moved to Spain where it transformed itself into a layered Spanish tortilla and on to France where more eggs and fancy ingredients were added and it became an “omelette.” From there it moved north to England and eventually spread throughout the world. Today, most countries have their own special versions of this delightful dish
The frittata is inexpensive, it’s quick, and it’s a great dish to toss your leftovers in. The versatility of the frittata is that it can be served for breakfast, lunch, or dinner. Make sure you use different cheeses in the frittata base and top with a delicious mozzarella and pepperoni combo for a low-sucrose, low-starch dish. Adding the perfect amount of spinach ensures that you get a nice helping of greens. And be sure you don’t undercook or overcook your frittata.
- 12 large eggs
- 9-ounce bag frozen spinach
- 1 ounce pepperoni
- 5 ounces mozzarella cheese
- 1 teaspoon minced garlic, optional
- ½ cup fresh ricotta cheese
- ½ cup Parmesan cheese
- 4 tablespoons olive oil
- ¼ teaspoon nutmeg
- Salt and pepper to taste
- Microwave frozen spinach for about 3 to 4 minutes or until defrosted (but not hot). Squeeze the spinach with your hands and drain out as much water as you can. Set aside.
2. Pre-heat oven to 375°F. Mix together eggs, olive oil, and spices. Whisk well until everything is combined.
3. Add in the ricotta cheese, Parmesan cheese, and spinach. When adding the spinach, break it apart into small pieces with your hands.
4. Pour the mixture into a cast-iron skillet, then sprinkle mozzarella cheese over the top. Add pepperoni on top of that.
5. Bake for 30 minutes. If you are using a glass container instead of a cast-iron skillet, bake for 40 to 45 minutes or until completely set.
Adapted from: http://www.ruled.me/keto-white-pizza-frittata/#
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