Diabetes Support

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Category: Breakfast (Page 1 of 7)

Roasted Peppers and Eggplant Frittata Recipe

Ingredients:
10 eggs
1/2 cup butter
1/2 cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
2 cups finely chopped peeled eggplant
1 (12- to 13-oz.) jar roasted red bell peppers, drained & chopped
1/4 cup shredded Parmesan cheese

Instructions:

Whisk eggs, butter, cream, salt and pepper in medium bowl until well-blended.

Heat 2 tablespoons of the oil in large ovenproof nonstick skillet (needs to be oven proof) over medium heat until hot. Cook and stir eggplant 5 to 8 minutes or until tender. Stir in bell peppers.

Add remaining 1 tablespoon oil to skillet; heat until hot. Pour egg mixture over vegetables. Cook, covered, over medium to low heat 12 to 15 minutes or until almost set, occasionally lifting edges with spatula and tilting skillet to allow uncooked egg to flow to bottom of skillet.

Heat broiler. Uncover skillet; sprinkle frittata with cheese. Broil 1 to 2 minutes or until golden brown. Cut into wedges.

8 servings.


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Baked Spinach with Ricotta Recipe

Ingredients:
3 cups chopped spinach
4 eggs, separated
1 pinch ricotta cheese
1/2 cup grated provolone cheese, or your choice
1/4 cup grated parmesan cheese
Salt
Black pepper
Nutmeg
Butter

Instructions:

Clean and trim the spinach leaves, and chop fine. Sprinkle about a teaspoon of salt over the chopped spinach, and let it stand for a while. (But before you add it to the recipe, be sure to press out as much of the moisture as possible.)

Butter a 2-quart casserole dish; Preheat the oven to 350°F-180°C.

Separate the eggs; beat the yolks with the three cheeses, then add pepper and nutmeg to taste.

Drain the spinach and stir it in.

Beat the egg whites until they’re stiff. Fold them into the spinach-and-cheese mixture. Turn all into the prepared casserole dish, and bake for 30 to 45 minutes.

Serves 4.

Carb Count: 2 carbs per serving.


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Asparagus Frittatta Recipe

Ingredients:
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

Instructions:

Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes.

Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes.

Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat the oven broiler.

Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes.

Remove from oven and slide frittata onto a serving plate. Cut into wedges.

Serves 4.

Carb Count: 5.8 g per serving.


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Broccoli Cheddar Bake Recipe

Ingredients:
4 cups chopped fresh broccoli
1/2 cup finely chopped onion
2 tablespoons water
2 eggs
2/3 cup sour cream
1 cup shredded cheddar cheese
1/2 teaspoon ground black pepper

Instructions:

Preheat the oven to 350 F.

Lightly coat a baking dish with butter.

In a skillet, combine the broccoli, onion and water. Saute over medium-high heat until the vegetables are tender, about 5 to 8 minutes. (Keep adding water to prevent the vegetables from drying out). Drain and set aside when the broccoli is done.

In a bowl, combine the eggs, sour cream and 3/4 cup cheese. Add in the broccoli mixture and pepper. Stir and mix well.

Transfer into the prepared baking dish.

Set the baking dish into a large pan filled with about 1 inch of water.

Bake uncovered until a knife inserted in the center comes out clean, about 45 minutes.

Remove from the oven and top with the remaining 1/4 cup shredded cheese. Let stand about 10 minutes before serving.


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Broccoli Frittata Recipe

Ingredients:
4 eggs
1 cup broccoli florets, cooked
1 large onion, thinly sliced
1/2 lb mushroom caps, thinly sliced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons butter
3 tablespoons grated Parmesan cheese
1 teaspoon baking soda
Minced parsley for garnish

Instructions:

Put 2 tablespoons butter in an oven-proof skillet. Saute onions and mushrooms until golden; remove from stove.

Put eggs, baking soda, salt and pepper in bowl and thoroughly beat. Add onions, mushrooms and broccoli; mix well.

Add remaining butter to skillet and pour in egg mixture. Tilt pan to cover bottom with mixture. Fry on top of stove until eggs start setting. Sprinkle cheese on top; place pan under broiler and brown.

Cut into wedges and serve; garnish with parsley.

Serves 6

Carb Count: 5 Carbs per serving.


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Squash Fritatta Gruyere Recipe

Ingredients:
2 tablespoons butter, divided
2 medium yellow crookneck squash, cut into 1/4-inch rounds (2-1/2 cups)
1 packed teaspoon thinly sliced fresh sage or basil leaves
10 large eggs
1/2 cup water
1/2 teaspoon salt
3/4 cup coarsely shredded Gruyere cheese

Instructions:

Melt 1 tablespoon butter in 12-inch nonstick ovenproof skillet over medium-high heat. Add squash and saute 8 minutes, stir in sage. Cook just 1 or 2 minutes more until tender and browned in spots.

Arrange oven rack 6 inches from heat source, heat broiler. Whisk eggs, water, and sale in a bowl. Melt remaining tablespoon butter in skillet, pour eggs over squash. Reduce heat to medium-low, cover, and cook until set on bottom and edges but the top is still loose, about 3 minutes. Sprinkle Gruyere evenly over the top.

Broil frittata until just set, about 1 minute. Cut into wedges to serve.


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Cauliflower Souffle Recipe

Ingredients:
1/2 cup steamed, mashed cauliflower
4 eggs
1/4 cup cottage cheese (or ricotta)
2 tablespoons grated cheddar cheese
Pinch of nutmeg
Dash of cloves
Salt, pepper to taste
Onion/garlic (optional)

Instructions:

Mix all ingredients together, bake for 20 minutes at 350 degrees. If you use 1/4 cup of heavy cream instead of the cottage/ricotta cheese, it will be more like a quiche than a soufflé.


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Cauliflower Hash Browns Recipe

Ingredients:
12 ounces (1/2 medicum head) fresh cauliflower, grated
4 slices bacon, chopped
1/2 cup onion, chopped
1-2 tablespoons butter, optional
Salt and pepper, to taste

Instructions:

In a medium-large nonstick skillet, cook the bacon and onion until they just start to brown.

Add the cauliflower; cook and stir until the cauliflower is tender and nicely browned all over. You can add a couple tablespoons of butter during cooking to speed up browning and add flavor.

Season to taste with salt and pepper.

Makes 4 servings


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Ricotta Pancakes Recipe

Ingredients:
2 eggs
1/4 cup heavy cream
1/2 of a 3-oz bag of unflavored pork rinds
3 packets of Stevia
1/2 teaspoon cinnamon
1 dash nutmeg
Crumble pork rinds until they resemble bread crumbs.

Instructions:

In a seperate bowl, beat eggs until frothy then add remaining ingredients and continue to beat until well mixed. Add pork rinds to the egg/cream mixture and set aside for 5 minutes to allow batter to thicken.

Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfulls. Cook until each side is lightly browned.

Serve with butter.


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Low Carb Waffles Recipe

Ingredients:
4 large eggs
2 tablespoons heavy cream
2 tablespoons water
2 teaspoon vanilla extract
4 packets Stevia
2 or 3 ounces of crushed pork rinds
1/2 teaspoons ground cinnamon
3 Tablespoons melted butter
Beat the eggs then add the cream, water, and vanilla extract and beat some more.

Instructions:

Mix the Stevia with the cinnamon and then add that to the eggs. (Mixing the cinnamon with the Stevia before adding helps to keep the cinnamon from clumping up).

When well blended mix in the ground pork rinds.

Let the mixture sit for a couple of minutes until it thickens. Then stir and check the consistency. It should be quite thick, but not to thick to spoon easily. If too thick, add a little water. If too thin, add a little bit more pork rinds. Just before you’re ready to put into waffle iron, stir in about 2/3 of the melted butter.

Brush the waffle baker with about half of the remaining melted butter, then spoon in about 1/4 to 1/3 of a cup of batter on each side of the bottom half waffle maker and used a spoon to spread the batter out a little.

Close the top of the waffle maker. Takes bout 5 or 6 minutes to bake the waffle.

These waffles firm up and brown just like “real” waffles. Serve with butter.

Servings: 5


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