Vegetable Frittata : LCHF

This LCHF Vegetable Frittata is a Julia McPhee recipe, and is a great addition to any low carb recipe collection. It's one that the family can enjoy, or why not keep it to the 'two of you' like Eddie and I so often do! If there are any leftovers - just keep them for tomorrow's lunch! 

Ingredients: 

Serves Four (but can easily be amended to suit)

1 cup Broccoli floweret's and stalk
1 cup Cauliflower floweret's and stalk
1 Zucchini (courgette) sliced into 2 cm slices
½ cup Mushrooms sliced (not too thinly)
1 small onion sliced into large pieces (quartered)
1 tbsp. Butter
1 cup Cream
4 Eggs
1 tbsp. Mustard, wholegrain (optional)
Salt and pepper
¼ cup Cheese, grated (cheddar works well)

Instructions: 

Steam (or boil) broccoli, cauliflower, and zucchini (courgette) until just cooked but still very firm.

Drain and cool slightly. 

Heat butter in a small pan and add mushrooms and onion until both have softened slightly.

Place all cooked vegetables in a baking dish (20-30 cm). 

Beat eggs, cream and mustard, add salt and pepper and pour over the vegetables.

Top with grated cheese.

Bake at 180º C (350º F / Gas Mark 4) for around 30 minutes or until the dish is firm and browned on top. 

Nutritional Details Per Serving: 
Fat 31.7g Protein 10.4g Carbs 2.2g 

Need help with weight / measurement conversion: 
Look here 

Are you a quiche or a frittata person ? 
Read more here 

Regular readers will know … there is a variety of recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan