The good thing about eggs is that they have virtually no carbs. That’s great for my egg-loving daughter. She often snacks on hard-boiled eggs and enjoys eggs and fakon (fake bacon) for breakfast. My son, he won’t touch eggs with a ten foot pole (I often question if he rears from my stock: my daughter has sophisticated tastes and he’s somewhat picky.)
A frittata is an Italian egg-based dish similar to a quiche, but without the crust.
My Italian grandmother always used zucchini when she made a frittata. I pick up zucchinis at the farmer’s market or some years we grow them in the garden. I love the combination of zucchini and thyme. Every time I make this frittata, the aroma transports me to her kitchen.
- 1 tbs. olive oil (0gC)
- 1 small onion finely diced (2.5 oz. onion) (7gC)
- 3 med. zucchini (about 1.5 lbs.) sliced (23gC)
- 1 tsp. dried or 1 tbs. fresh thyme (0.5gC)
- coarse salt and fresh ground pepper
- 8 eggs (3gC)
- 1/4 c. milk (3gC)
- 3/4 c. shredded white cheddar (0gC)
- Warm oil in a 10-inch oven-proof skillet. Add zucchini, onion, and thyme. Cook covered, stirring frequently until tender (but not too brown) about 10 minutes. Uncover and cook until liquid evaporates. Add salt and pepper. Remove from heat.
- Turn oven on to 425 degrees.
- Wisk together eggs, milk, and cheese. Pour over zucchini lifting up zucchini to allow eggs to coat bottom of pan.
- Put skillet on medium-low heat and cook until sides are set and top is slightly runny (about 15 to 20 minutes).
- Place in heated oven and cook until center is cooked through (test with knife or toothpick). Remove from oven and slide silicone spatula around edges to loosen. Slide it onto a large plate.
Slice into 8 wedges.
Serve hot right then or cold the next morning.
Total recipe: 36.5 grams carbs
1/8th slice: 4 grams carbs
You read that right; there are only 4 grams of carbs per slice!