Vegetable Frittata : LCHF and delicious !
Doesn't that broccoli look nice peeping through in this LCHF Vegetable Frittata. The original recipe idea is from Julia McPhee and is a great addition to any low carb recipe collection. It's one that the family can enjoy, or why not keep it to the 'two of you' like Eddie and I so often do! If there are any leftovers - just keep them for tomorrow's lunch!
Ingredients:
Serves Four (but can easily be amended to suit)
1 cup Broccoli floweret's and stalk1 cup Cauliflower floweret's and stalk
1 Zucchini (courgette) sliced into 2 cm slices
½ cup Mushrooms sliced (not too thinly)
1 small onion sliced into large pieces (quartered)
1 tbsp. Butter
1 cup Cream
4 Eggs
1 tbsp. Mustard, wholegrain (optional)
Salt and pepper
¼ cup Cheese, grated (cheddar works well)
Instructions:
1. Steam (or boil) broccoli, cauliflower, and zucchini (courgette) until just cooked but still very firm.
2. Drain and cool slightly.
3. Heat butter in a small pan and add mushrooms and onion until both have softened slightly.
4. Place all cooked vegetables in a baking dish (20-30 cm).
5. Beat eggs, cream and mustard, add salt and pepper and pour over the vegetables.
6. Top with grated cheese.
7. Bake at 180º C (350º F / Gas Mark 4) for around 30 minutes or until the dish is firm and browned on top.
Nutritional Details Per Serving:
Fat 31.7g Protein 10.4g Carbs 2.2g
Need help with weight / measurement conversion:
Look here
Did you know that Broccoli is brimming with good nutrients! It contains almost five times as much vitamin C, eight times as much Calcium, and almost two and a half times as much Fibre as potato, more to read here
All the best Jan
Comments
Post a Comment