Frittata Recipe Low Carb

Frittata in a Cast Iron Skillet

Italians have long enjoyed packing a slice of Frittata for their lunch.  Made of eggs, cheese, and a selection of vegetables and/or  meats. A Frittata is much like an omelet or crustless Quiche. It starts out on the stovetop and ends under the broiler.

Whether you are in the induction stage or further along, Frittata makes a delicious breakfast, lunch, or dinner.

First I took a small, well-seasoned, cast iron skillet. You may use any type of skillet so long as it is oven/broiler safe.  Adding about a tablespoon of cold pressed canola oil and coating the pan, I then added turkey breakfast sausage, broccoli, and seasonings. Covered with a lid I cooked over medium heat, with occasional stirring, cooking the sausage and steaming the broccoli.

Frittata on a Plate

I then poured 6 whisked eggs into the pan over the broccoli and sausage.  Again using a heat-resistant spatula, I turned as needed, as if I were making scrambled eggs. When the eggs were mostly done (just a little liquid in the center), I covered the eggs, sausage, and broccoli with cheddar cheese and placed under the broiler, about 6 inches away and broiled until golden.

Removing the pan from the oven and placing it back on the stovetop, I allowed the dish to remain untouched for about 5-10 minutes to finish cooking all the way inside. Cutting the Frittata into sizes that were carb and calorie appropriate for me, I ate one for my breakfast and put the other three in separate sandwich bags and stuck them in the freezer for quick and easy  meals to come.  Very satisfying and delicious!

Published in: on January 29, 2010 at 6:06 pm  Leave a Comment  
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