Low carb breakfast? A cracking Frittata Primavera

2 Aug

As I’ve said before on this blog, and many other low carb followers have confirmed, preparation is key on this diet.

One area it’s often quite hard to prepare for is breakfast – I’m not a breakfast early in the morning kind of girl (often leaving me in a dangerous hunger space mid-morning at the office!) and have honed the time between waking up and leaving for work to the bare minimum to maximise all important sleeping time…

You can of course enjoy things like bacon and eggs or scrambled eggs on this diet, but if you’ve got to be in the office early, this isn’t really an option during the week.  So, to alleviate these problems, plus the problem of what to cook when you haven’t got many ingredients – this Fritatta Primavera dish is brilliant.  Make it on a Sunday when you’ve got some time, cut into eights and wrap up in foil. Store in the fridge and grab on your way to work and it makes a perfect low carb breakfast, or in addition to a salad the perfect low carb lunch box.   And even better it works both hot and cold, uses up any leftover ingredients you have hanging around – and provides a vitamin boost from the included vegetables.

Only trouble with making this ahead of time for the week is that it is so good at bringing together all the healthy green things in a delicious way that my (vegetable dodging) boyfriend discovered it in the fridge on a late night snack mission – leaving me considerably less to be prepared with!

Frittata Primavera

You will need…

Metal frying pan (this is going to go under grill at end, so ensure it’s a sturdy one!)

6 Eggs

Half an onion, chopped

Half a courgette, diced

Handful of chopped spinach

3 Tablespoons frozen Peas

I slice bacon, chopped

3 tablespoons cream cheese

Tablespoon of pesto sauce

Method:

Beat the eggs together in a bowl and set aside

Heat a blob of butter in a pan, add the onions and turn heat down low until cooked through.

Add bacon and cook on same low heat with onions until done

Add in frozen peas (these will defrost as you cook), courgettes and spinach and cook (stirring continuously) for another 3/4 mins,

Add in the eggs, pushing in sides of mixture and ensuring remaining mixture fills in the gaps (but careful not to do this too much or you’ll end up with scrambled egg and vegetables as a dish instead)

When mixture looks like it is setting at side (not on top) take off heat (n.b it is tempting to leave this longer for the top to be done, but err on the side of caution as next step will cook the Frittata through, and a burnt underside is not nice!)

Add dollops of the cream cheese all over the pan

Place under grill until nearly set

Add small dollops of pesto sauce all over and return to grill for another 2 mins approx until cooked

Wait (if you can resist the temptation!) to cool and cut into eights, if not serve warm with salad.

Enjoy!

Serve and enjoy!

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5 Responses to “Low carb breakfast? A cracking Frittata Primavera”

  1. Amy August 5, 2010 at 7:56 am #

    I’ve been eating low carb on the Atkins way of living for the past 5 years or so. After I started the diet, I really enjoyed the extra energy I have while eating low carb and it has increased my blood chemistry as well! I’m very thankful to Dr. Atkins. I would really recommend it to anyone looking to adopt a new healthy way of living.

    • lowcarbnotnocarb August 9, 2010 at 9:10 pm #

      Hi Amy, glad this way of eating works for you and completely agree about the energy side of things too!

  2. papunette August 9, 2010 at 7:45 pm #

    Love frittata and totally agree with the fact that it’s so versatile and easy to bring with you.
    I do normally make it with extra virgin olive oil instead of butter. I prefer the taste this way but also could be a lighter version?

    • lowcarbnotnocarb August 9, 2010 at 9:09 pm #

      Hi Papunette, Yes, good thing is about low carb is that either way is fine, but am am olive oil fan too, though not as much of a conoisseur as you I’m sure! 🙂 But would definitely agree less is more – no point in adding a load of extra calories to a dish where there’s no need, plus there’s loads of flavour coming through from the other ingredients too so moderation is no problem!

  3. one swallow makes a summer August 13, 2010 at 9:24 pm #

    I love the Mediterranean version of this…red peppers, scattering of sun dried tomatoes, goats cheese, spinach leaves, artichokes and olives. Maybe a bit too much for breakfast but just great for a summery lunch with a big green salad and herby mayo.

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