Diabetic Breakfast Recipe – Italian Frittata by What Shall I Cook
Ingredients:
6 large eggs
1/4 cup unsweetened almond milk (or skim milk)
1 teaspoon olive oil
1/2 cup cherry tomatoes, halved
1/2 cup spinach, chopped
1/4 cup diced zucchini
1/4 cup grated Parmesan cheese (optional, for flavor)
1 small onion, finely chopped
1 clove garlic, minced
Salt and black pepper to taste
Fresh basil leaves for garnish
Instructions:
Preheat oven: Set your oven to 180°C (350°F).
Sauté veggies: Heat the olive oil in an ovenproof skillet over medium heat. Add the onion, garlic, zucchini, and cherry tomatoes. Cook for 3-5 minutes, until the vegetables are softened. Stir in the spinach and cook until wilted, about 1 minute.
Prepare egg mixture: In a bowl, whisk together the eggs, almond milk, Parmesan cheese (if using), salt, and pepper.
Combine: Pour the egg mixture over the vegetables in the skillet, spreading evenly. Reduce the heat to low and cook until the edges begin to set, about 3 minutes.
Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden.
Serve: Let the frittata cool slightly, then slice into wedges. Garnish with fresh basil leaves for a burst of flavor.
This dish is rich in protein, loaded with fiber, and lower in carbs, making it an excellent choice for maintaining stable blood sugar levels.
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