Italian Frittata
(recipe taken from Better Homes and Gardens - no need to alter to render low carb - cut down on or eliminate tomatoes and ricotta if you like)
8 beaten eggs
1 cup ricotta cheese
½ cup milk
½ teaspoon dried basil, crushed
¼ teaspoon salt
¼ teaspoon fennel seed, crushed
¼ teaspoon pepper
1 10-ounce package frozen chopped spinach,
thawed and well
drained
1 cup chopped tomatoes
1 cup shredded mozzarella cheese (4 ounces)
½ cup thinly sliced green onion
½ cup diced salami
In a large mixing bowl combine eggs and ricotta
cheese; beat just until combined. Stir in milk,
basil, salt, fennel seed, and pepper. Fold in
spinach, tomatoes, mozzarella, green onion, and
salami. Spread evenly in a greased 3-quart rectangular baking dish.
Bake in a 325 degree F. oven for 30 to 35 minutes or
until a knife inserted near center comes out clean.
Let stand for 10 minutes before serving.
Servings: 6 to 8
Nutritional Analysis: 318 mg cholesterol, 620 mg sodium,
8 g carbohydrate, 281 calories, 18 g total fat, 8 g saturated
fat,1 g fiber, 22 g protein, 51 % vit. A, 21 % vit. C, 28 % calcium,
14 % iron
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