The standard breakfast fare on the Slow Carb Diet is eggs, beans and spinach. For those that don’t cook or are rushed for time it is usually a protein shake. Well, eggs are highly correlated with success on the Slow Carb Diet, but they do get kind of boring cooked in the same old way day after day.
The idea of folding vegetables into a frittata was always intriguing to me, but as it was something I hadn’t made before, of course I put off learning how to do it. Last Sunday I decided to give it a go, and really it’s often so much the case that the thing you put off is actually pretty darn easy. Why do we do this to ourselves? Or am I the only one who delays trying the unknown?
Here is the recipe I used (from “Cooking with Bon Appetit). I modified it slightly and added some bacon to it for flavor, but other than that it is the same recipe. Now that I’ve done it once, it will be easy to add different veggies to it, depending on what is in season (right now I have a boatload of peppers to do something with!)
I have followed the slow carb diet for 3 years, and am currently an online diet coach (info can be found here if you’re interested). A note to 4-hour body purists, I do believe it is OK to use minimal amounts of aged hard cheeses as they do not have the milk sugar (lactose) of other cheeses. This kind of cheese is dense in calories however, so you don’t want to use a lot, but a little will not spike your insulin the way lactose heavy dairy will.
Oh, and lest I forget….this is great warmed up the next day for an even easier breakfast (or lunch)!
Baked Zucchini Frittata
- 4-5 strips bacon (optional)
- 1 Tbsp olive oil
- 3 cups thinly sliced zucchini (about 2 small zucchini)
- 4 green onions (scallions), minced
- 3 Tbsp minced fresh parsley
- 8 eggs
- 2/3 cup freshly grated Romano cheese (OK to use Parmesan or another hard aged cheese also)
- 1 tsp dried oregano
- 1/4 tsp salt
- dash of freshly ground black pepper
- Preheat oven to 350°F. Lightly grease 9-inch square baking pan. Fry up some bacon if you’re going to add bacon.
- Heat oil in large skillet over medium heat. Add zucchini, onion and parsley and saute until softened, about 4-5 minutes. Remove from heat and set aside.
- In large bowl, use a fork to beat eggs with cheese and seasonings. Add zucchini mixture and blend well (add crumbled up bacon at this point – amount depending on your taste).
- Pour into prepared pan and bake until just firm in center, about 20-25 minutes. Serve hot or cold.