I don’t think there’s any dish, other than the frittata, that works perfectly for breakfast, lunch, or dinner. Frittatas are a cinch to pull off because, unlike with omelets, there’s no flipping involved, and most of the cooking takes place in the oven. When the frittata is done, you can cut it into wedges and serve it straight out of the pan.
There are endless frittata variations that are delicious, and frittatas are a great way to use up wilting vegetables. This recipe, which calls for yogurt and herbs, is delicate and light, low in calories and in carbohydrates. The basil makes it fragrant.
If you’re having a frustrating day of high blood sugar, and you can’t figure out what to eat – the frittata is your answer. I recommend a green salad to go along with it.
- 6 eggs
- 1 cup yogurt (try using 3% – 4%)
- 1 tablespoon whole wheat flour
- 2-3 tablespoons flat leaf parsley, finely chopped
- 2-3 tablespoons fresh basil, finely chopped
- 1 large onion, chopped
- Salt & freshly ground pepper to taste
- 2-3 tablespoons olive oil (for frying)
- Beat the eggs in a large bowl, mix in the flour and yogurt until smooth. Mix in the basil, parsley, salt & pepper.
- Preheat the oven to 375°F.
- Heat the olive oil in an ovenproof frying pan. Add the onion and fry until it starts to brown.
- Pour the egg mixture into the pan, and gently mix in the onions.
- Cook for 5 minutes, making sure the bottom doesn’t burn.
- Transfer the pan in to the oven. Cook for another 5 minutes until the top starts to brown. Serve hot.