It has taken me 49 years, but I made my first frittata in 2018. When you try to eat lower-carb in your diet, breakfast is often challenging. Stratas and other casseroles sound good, but they contain a high amount of carbs either through bread or potatoes.
Carbohydrates, in general, can be confusing to people. Your body needs carbohydrates for fuel and carbohydrates are extremely important in a diet. The key in weight loss success though for me was choosing the right carbohydrates for fuel.
When I tell you that I'm eating lower-carb foods then I'm fueling up on lettuce, tomatoes, and vegetables. All of those foods contain essential carbohydrates. I have reduced my intake of refined higher carbs like white bread, pasta, and processed foods.
For this lower-carb breakfast frittata, I used 3 squash, a few broccoli florets, 1/2 onion, tsp of minced garlic, a sprinkle of dried basil, 8 grape tomatoes and a handful of cheddar cheese. I used eight eggs plus salt and pepper. Did I measure? No, not really. I sauteed the squash and onion for about 12 minutes until browned and soft. I added the grape tomatoes to add a touch of holiday color to the frittata.
You could use any type of vegetables you have on hand for a low-carb frittata. It's lower-carb because it does not have a crust like a quiche. Eggs are a good source of protein and this dish will keep you full most of the day.
After sauteeing my veggies, I whisked eight eggs in a bowl. I also added salt and pepper to the eggs. I use Himalayan pink salt mostly in my diet.
Pour the veggie mixture into a pie pan. Add the eggs. Bake at 350 degrees for 40 minutes until the center of the frittata is set.
The easy frittata is attractive and would make a great holiday brunch or breakfast idea.
My time for writing and sharing this recipe with you was made possible by Hinessightblog sponsor, North Carolina Nissan Frontier dealer, Don Williamson in Jacksonville, N.C.
Carbohydrates, in general, can be confusing to people. Your body needs carbohydrates for fuel and carbohydrates are extremely important in a diet. The key in weight loss success though for me was choosing the right carbohydrates for fuel.
When I tell you that I'm eating lower-carb foods then I'm fueling up on lettuce, tomatoes, and vegetables. All of those foods contain essential carbohydrates. I have reduced my intake of refined higher carbs like white bread, pasta, and processed foods.
For this lower-carb breakfast frittata, I used 3 squash, a few broccoli florets, 1/2 onion, tsp of minced garlic, a sprinkle of dried basil, 8 grape tomatoes and a handful of cheddar cheese. I used eight eggs plus salt and pepper. Did I measure? No, not really. I sauteed the squash and onion for about 12 minutes until browned and soft. I added the grape tomatoes to add a touch of holiday color to the frittata.
You could use any type of vegetables you have on hand for a low-carb frittata. It's lower-carb because it does not have a crust like a quiche. Eggs are a good source of protein and this dish will keep you full most of the day.
After sauteeing my veggies, I whisked eight eggs in a bowl. I also added salt and pepper to the eggs. I use Himalayan pink salt mostly in my diet.
Pour the veggie mixture into a pie pan. Add the eggs. Bake at 350 degrees for 40 minutes until the center of the frittata is set.
The easy frittata is attractive and would make a great holiday brunch or breakfast idea.
My time for writing and sharing this recipe with you was made possible by Hinessightblog sponsor, North Carolina Nissan Frontier dealer, Don Williamson in Jacksonville, N.C.
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