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    Omelette and Frittata Recipes

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    Omelette and Frittata Recipes

    Post by Jan1 on Mon Jul 25 2016, 19:24

    Hello everyone ... thought it may be nice to have a topic thread dedicated to showing / talking about all good things that are Omelettes and Frittata's.

    Starting off with:

    Omelette with a goat’s cheese twist



    Now, I'd call this 'simply super' ... but then I just love the mix of eggs, chives and goats cheese, simply served with a side salad.

    Ingredients:
    Serves One
    3 eggs
    Handful fresh chives, finely chopped
    ½ tbsp olive oil
    30g goat's cheese

    Method:
    1. Whisk the eggs until well combined. Add the chives and season with black pepper.
    2. Place the oil in a small omelette pan over a medium heat. When the pan is hot, pour in the eggs. Swirl the pan gently over the heat to ensure the base of the pan is coated evenly. Use a spatula to slowly push the uncooked mixture to the edges.
    3. When the omelette starts to set on the bottom, sprinkle over the goat’s cheese. Leave until almost entirely set, then fold over in the pan and slide on to a plate. Serve with a cherry tomato salad.

    Each serving provides:
    0.5g carbohydrate 0.3g fibre 23.7g protein 27.5g fat

    Original links and more details about Chives can be seen here
    http://thelowcarbdiabetic.blogspot.co.uk/2016/07/omelette-with-goats-cheese-twist.html

    More to follow ...

    All the best Jan
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Tue Jul 26 2016, 10:40

    ... and another one

    Herb Omelette : Simply Delicious (well I think so)


    Yes, this is similar to the previous post but it's such a quick and easy meal with several variations, thought it worth posting. Ready in 7 minutes. Cooking time 5 minutes. Prep time 2 minutes.

    Ingredients:

    Serves 1
    3 medium free-range eggs *
    1 tsp unsalted butter
    1 tbsp chopped fresh herbs (such as fresh chives, dill and flat-leaf parsley)

    Method:
    1. Crack the eggs into a mixing bowl and whisk together until the yolks and whites are well combined.
    2. Set a 20cm non-stick frying pan over a high heat. When the pan is hot, add the butter. As it begins to sizzle, pour in the egg mixture. Using a spatula, stir slowly for 15-20 seconds, as if you were making scrambled eggs.
    3. Reduce the heat to medium-low and place your herbs or choice of fillings around the centre of the omelette.
    4. As soon as the egg begins to set on the bottom (about 1 minute), fold a third of the omelette towards the middle of the pan, enclosing the filling.
    5. To remove the omelette from the pan and create the classic two-fold rolled effect, tilt the pan, slide the omelette out and use your spatula to create the final fold.

    Omelettes are such a great way to start the day, or enjoy for lunch or even a light supper.

    This article with links also posted here
    http://thelowcarbdiabetic.blogspot.co.uk/2015/05/herb-omelette-simply-delicious.html


    * Although they are more expensive it's always better to use free range eggs, but of course any eggs may be used, the choice is always yours dear reader ...

    All the best Jan
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Wed Jul 27 2016, 09:30

    ...talking eggs - well you need them for omelettes and frittata's !

    Know your eggs in the UK


    All the best Jan
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Thu Jul 28 2016, 11:38

    English Breakfast Frittata


    A clever twist on the full English breakfast. Packed with sausage, smoked bacon and soft button mushrooms, this 'English Breakfast Frittata' is just the perfect early morning dish, and so low in carbs, it's virtually no carb!

    Ingredients:
    Serves Four
    2 outdoor-bred pork sausages
    1 tbsp oil
    3 smoked back bacon rashers fat trimmed cut into cubes
    75 g button mushrooms sliced
    62.5 g pkt (pomodorino) tomatoes halved
    4 large (British) free-range eggs
    12.5 g bunch fresh chives snipped

    Method:
    1. Squeeze the sausages out of their skins, and roll the sausage-meat into 12 bite-size balls.
    2. Heat ½ tablespoon of the oil in a 20cm ovenproof frying pan. Add the sausage and fry all over for 1 minute, until browned and cooked through. Add the bacon and mushrooms and fry for a few minutes, until golden. Add the tomatoes for a further minute. Remove the mixture and set aside. Discard excess fat from the pan.
    3. Whisk together the eggs and chives and season with freshly ground black pepper. Stir in 2/3 of the fried sausage mix. Preheat the grill to medium.
    4. Heat the remaining oil in the frying pan over a medium heat. Add the egg mixture, tipping the pan so that it covers the base. Turn down the heat and scatter over the remaining sausage mixture. Cook for 8 minutes, or until almost set.
    5. Place under a preheated grill, for 2-3 minutes, until the frittata is set and golden. Let cool slightly, then slide out of the pan, cut into wedges and serve.

    Recipe idea plus links also here
    http://thelowcarbdiabetic.blogspot.co.uk/2015/08/english-breakfast-frittata.html

    What a great way to start the day - mind you it can also be enjoyed for lunch!

    All the best Jan
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Sun Jul 31 2016, 11:39


    Broccoli and Smoked Salmon Omelette


    I have to admit my omelettes do not always look as perfect as this picture shows, in fact Eddie has been known to say "did you serve this up with a catapult?". The ingredients may be there but the presentation may be lacking…but I don’t mind (too much) as long as they taste great ...better luck next time...and for Omelette’s there is always a next time.

    On my travels around the internet I happened to spot this very nice recipe. Perhaps the Smoked Salmon is a trifle expensive but once in a while …why not.

    As omelettes are so quick to make, most view the fact that, it is not worth making a larger one to serve two people and it’s also far easier to make an individual one in a smaller pan.

    So, Ingredients For One

    1 tbsp olive oil
    100g (Tenderstem®️) Broccoli, each piece cut into 3
    Half a small red onion, finely sliced
    3 large free-range eggs
    Knob of butter
    2 tbsp cream cheese
    1 tbsp chopped chives
    Salt and pepper
    50g smoked salmon, cut into strips

    Method

    1. Heat the olive oil in a small non-stick frying pan (around 15cm diameter) and gently sauté the Broccoli and onion, until softened and onion starting to become golden. Remove from the pan and keep to one side.
    2. While the onion and Broccoli are cooking, mix together the cream cheese and chopped chives. Season with salt and pepper.
    3. Return the pan to the hob, increase the heat and add the butter. Break the eggs into a bowl and whisk together with a fork. Season with salt and pepper.
    4. Once the butter is bubbling, add the eggs. Swirl around the pan and either using a fork or rubber spatula, stir around until the eggs are almost set. Spread to cover the surface and leave to continue cooking for a minute or so, until the top of the eggs are almost set, with just a little liquid on the surface.
    5. Spoon the onion and Broccoli onto one half of the omelette. Add the cream cheese and finally lay over the salmon. Tilt the pan and carefully fold over the other half of the omelette on top of the filling. Slide onto a plate and serve with a green salad.

    Tip... Fried bacon or chorizo are delicious alternatives to smoked salmon. You could also add a pinch of dried chilli flakes into the pan with the onion and Broccoli for a kick.

    I couldn't believe it was back in 2014 when I first came upon this recipe, as you will see here:
    https://thelowcarbdiabetic.blogspot.co.uk/2014/04/broccoli-and-smoked-salmon-omelette.html
    ... and still my omelette's do not always look like the picture LOL!


    Enjoy sunny

    All the best Jan
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Mon Aug 01 2016, 10:38

    How about this recipe idea, which uses fish !

    Surely a healthy, nutritious and great tasting lunch idea?

    White Fish Omelette



    Here's how it's done:

    Ingredients:
    Serves Two
    (Preparation Time About 20 minutes)
    300ml milk
    300ml water
    3 bay leaves
    1 onion, sliced
    6 black peppercorns
    275g white fish fillet
    6 eggs
    20g unsalted butter
    50ml cream
    2 tablespoon dill chopped
    2 tablespoon grated parmesan cheese
    100g (Persian) feta, crumbled

    Preparation:

    Poached Fish:
    1. Mix the milk with 300ml of water together, pour it into a large shallow pan and bring to the boil.
    2. Add the bay leaves, onion slices and peppercorns and bring back to the boil.
    3. Add the white fish and simmer gently. Poach for about 3-4 minutes, until the fish is cooked.
    4. Lift the fish out on to a plate and leave until cool, then break into flakes, discarding any skin and bones.

    Omelette:
    1. Pre-heat the grill to high.
    2. Whisk the eggs together with some seasoning.
    3. Heat a 23-25cm non-stick frying pan over a medium heat, then add the butter and swirl it around to coat the base and sides of the pan.
    4. Pour in the eggs and, as they start to set, drag a wooden spoon over the base of the pan, lifting up little folds of egg to allow the uncooked egg to run underneath.
    5. When the omelette is set underneath but still very moist on top, sprinkle over the flaked fish and feta.
    6. Pour the cream on top, sprinkle with parmesan cheese and put the omelette under the hot grill until lightly golden brown.
    7. Slide it on to a warmed plate and serve.

    Now sit down and relax ... enjoy your lunch.

    Also posted here, with relevant links
    http://thelowcarbdiabetic.blogspot.co.uk/2015/05/white-fish-omelette.html

    All the best Jan
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Fri Aug 26 2016, 23:17

    Cheesy mushroom omelette


    Ingredients:
    Serves 1 (0.3g carbs)

    1 tbsp olive oil
    handful button or chestnut mushrooms, sliced
    25g cheddar, grated
    small handful parsley leaves, roughly chopped
    2 eggs, beaten

    Method:
    1. Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
    2. Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
    3. Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and eat by itself or perhaps with a nice salad.

    Simple and delicious  Smile

    All the best Jan
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Fri Sep 02 2016, 11:30


    Easy cheesy frittata

    2 spring onion, ends trimmed off
    4 tablespoons of frozen peas, defrosted
    1 courgette, halved with the ends cut off
    2 slices of ham
    100g feta cheese
    4 eggs

    1. Switch the oven on to 180C/ 160C fan/gas 4. Snip or cut up the spring onions and put them in a bowl. Add the peas to the bowl.
    2. Grate the courgette using your rotary grater, one half at a time, then add it to the bowl.
    3. Cut the ham into pieces with your scissors, if you do this over the bowl it will fall straight in.
    4. Break the feta into the bowl by crumbling it with your hands.
    5. Crack the eggs into a bowl and, if any bits of shell fall in, scoop them out with a spoon. Whisk the eggs until the yolks are mixed into the white.
    6. Pour the eggs into the other bowl and stir. Brush a round ovenproof dish, about 16cm across, with oil. Tip everything into the dish, put the dish in the oven for 30 minutes or until the egg is set. Serve with salad.

    This simple recipe serves up to four, is ideal for a light lunch - about three carbs per serving.
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Mon Oct 24 2016, 11:29

    Ten Minute Breakfast / Brunch Omelette


    Ingredients:
    Serves Two
    4 (free-range) eggs
    sea salt and cracked pepper
    2 tsp extra virgin olive oil
    1 cup mixed greens (suggestion broccoli, beans & spinach)
    1/2 cup cherry tomatoes
    1 cup button mushrooms, halved
    1/4 cup pumpkin seeds
    1 avocado

    See recipe idea and instructions here http://www.foodmatters.com/recipe/the-basic-breakfast-omelette

    If you should need help with measurement equivalents see here http://startcooking.com/measurement-and-conversion-charts


    Did you know ... Pumpkin seeds are greenish in colour, and can be eaten raw or cooked both in sweet and savoury dishes. Delicious roasted, or toasted and served on salads. They're rich in protein, iron, zinc and phosphorus. During the autumn, when pumpkins are in season, you can dry your own seeds for use in various dishes.

    Bon Appetit !

    All the best Jan
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Wed Oct 26 2016, 11:22


    Chipotle and kale frittata

    This is a wonderful one-pan dish, topped with tomato and mint salsa. Each serving is just 5.2g carb so suits many who live the LCHF lifestyle ...

    Ingredients:
    Serves Four
    For the frittata:
    1 tbsp olive oil
    100 g kale, washed and chopped
    1 red pepper, sliced into thin strips
    2 spring onions, (scallions) finely diced
    4 whisked eggs with a pinch of salt
    1 tsp ground chipotle pepper
    For the mint and tomato salsa:
    2 medium tomatoes, finely diced
    handful of torn mint
    1 clove garlic, finely minced
    8 slices of jalapeno from a jar, drained on a kitchen towel and finely chopped
    half a red onion, (sliced into half moons)
    juice of 1 lime
    pinch of paprika
    salt and olive oil to dress the salsa

    Recipe idea is from Sainsbury's Home-made site and features Shelina Permalloo. She is an English cook, author and winner of the MasterChef 2012 UK TV show competition.

    See instructions and more here
    http://thelowcarbdiabetic.blogspot.co.uk/2016/10/chipotle-and-kale-frittata.html

    All the best Jan
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Fri Nov 11 2016, 23:59

    Greek Salad Omelette


    Ingredients:
    Serves Four
    5g carbs per serving
    10 eggs
    handful of parsley leaves, chopped (optional)
    2 tbsp olive oil
    1 large red onion, cut into wedges
    3 tomatoes, chopped into large chunks
    large handful black olives, (pitted are easier to eat)
    100g feta cheese, crumbled
    salt and pepper

    Method:
    1. Heat the grill to high. Whisk the eggs in a large bowl with the chopped parsley, pepper and salt. Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges. Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
    2. Turn the heat down to medium and pour in the eggs. Cook the eggs in the pan, stirring them as they begin to set, until half cooked, but still runny in places – about 2 mins. Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden. Cut into wedges and serve straight from the pan.

    Tip:
    Make it meaty, for a non-vegetarian version why not ripple over slices of ham or bacon before scattering over the feta, then grill until crispy.

    All the best Jan
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Wed Nov 23 2016, 22:38

    Enjoyed this today, so quick, tasty and easy - and of course low in carb!

    Chorizo and red onion crustless quiche.


    Ingredients:
    4 eggs
     70 grams of thinly sliced Chorizo
    A quarter of finely chopped red onion
    6 tablespoons of double cream
    Salt, pepper and dried mixed herbs to taste.
    Serves 2

    Mix the eggs, cream and seasoning in a bowl or pyrex jug
    Place a layer of Chorizo and chopped onions into a non stick baking dish 8" x 1"
    Pour over half the egg and cream mix
    Add another layer of Chorizo
    Pour over the remaining egg mix
    Place into a pre heated oven at 190c and cook for twenty minutes.
    This crustless quiche rises like a souffle and is best served hot.

    All the best Jan
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Sun Feb 12 2017, 12:32

    Jan1 wrote:
    Enjoyed this today, so quick, tasty and easy - and of course low in carb!

    Chorizo and red onion crustless quiche.


    Ingredients:
    4 eggs
     70 grams of thinly sliced Chorizo
    A quarter of finely chopped red onion
    6 tablespoons of double cream
    Salt, pepper and dried mixed herbs to taste.
    Serves 2

    Mix the eggs, cream and seasoning in a bowl or pyrex jug
    Place a layer of Chorizo and chopped onions into a non stick baking dish 8" x 1"
    Pour over half the egg and cream mix
    Add another layer of Chorizo
    Pour over the remaining egg mix
    Place into a pre heated oven at 190c and cook for twenty minutes.
    This crustless quiche rises like a souffle and is best served hot.

    All the best Jan

    Enjoyed a very similar recipe to this earlier ...
    Instead of onion, I used mushrooms and tomato ...
    Tasted great Smile

    All the best Jan
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Mon May 15 2017, 21:41


    Leek and Chorizo Frittata

    You will need these ingredients:
    Serves 4 - 6
    1 tbsp. of oil
    2 leeks, washed and thinly sliced
    50g chorizo, thinly sliced
    6 medium eggs
    a large handful of basil, roughly chopped
    1/4 tsp chilli flakes
    salt and pepper
    a handful of rocket* leaves to garnish

    Here is what you do:
    1. Pre-heat the grill to high.
    2. Heat a medium sized non-stick ovenproof frying pan over a medium heat. Add the oil followed by the leeks and chorizo. Sauté for 5 minutes, stirring occasionally.
    3. In a large bowl, whisk together the eggs, basil, chilli flakes and seasoning. Add the egg mix to the sautéed leeks and chorizo in the pan; cook for 1 minute without stirring.
    4. Place the pan under the grill and cook the frittata for 3 minutes or until golden brown.
    5. Remove the frittata from the frying pan onto a serving plate using a spatula. Slice into wedges and garnish with a handful of rocket

    From an original Sainsbury's recipe here
    https://www.sainsburysmagazine.co.uk/recipes/mains/quick-fixes-2/item/leek-and-chorizo-frittata

    All the best Jan
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Sat Aug 26 2017, 14:48

    Jan1 wrote:
    ...talking eggs - well you need them for omelettes and frittata's !

    Know your eggs in the UK


    All the best Jan

    We enjoyed a Frittata at breakfast this morning which of course uses eggs Smile
    So I thought this older post was worth bumping up Smile

    It always helps to know your eggs Smile

    All the best Jan
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Wed Sep 13 2017, 19:13


    This recipe idea from Tesco real-food is for a North African inspired frittata, (Yum!) and combines some tasty ingredients. Have a look below ...

    Ingredients
    Serves 4-6
    2 tbsp. olive oil
    225g (8oz) butternut squash peeled, deseeded and diced
    8 large (British Lion) eggs
    400g chickpeas, cooked to pack instructions
    1 red pepper, deseeded and diced
    50g (2oz) rocket (arugula) leaves
    1tsp ground cumin
    pinch of dried crushed chillies
    salt
    freshly ground black pepper
    150ml sour cream (optional)
    handful of chopped coriander

    Method:
    1. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Lightly oil a 20cm (8in) non-stick baking tin. Heat the oil in a non-stick frying pan, add the butternut squash and peppers and sauté for 8 minutes or until almost tender and golden. Transfer to the tin and stir in the chickpeas and rocket leaves.

    2. Now beat the eggs with the cumin, chilli flakes and plenty of seasoning. Pour into the baking tin over the vegetables. Place on a baking sheet and bake for 20-25 minutes or until the frittata is set in the middle and the top golden.

    3. Leave to cool for 5 minutes, before turning out and cutting into squares. Serve warm or cold with a crisp salad. If you like, mix a handful of chopped coriander with the sour cream.

    Each Serving: 
    Carbohydrate 12.4g Protein 12.5g Fibre 4g Fat 13g
    Read more here
    https://realfood.tesco.com/recipes/north-african-inspired-frittata.html

    All the best Jan
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    Re: Omelette and Frittata Recipes

    Post by Jan1 on Thu Sep 21 2017, 21:24


    This delicious gluten-free frittata is ideal for a light lunch or supper with a green salad. 

    Ingredients:
    Serves Four
    600 g pumpkin or squash (approx. 500g) cut into 1.5cm pieces
    3 tbsp olive oil
    100 g curly leaf kale
    6 large eggs
    200 ml double cream
    25 g grated parmesan (or a vegetarian hard cheese alternative)
    0.25 tsp dried chilli flakes
    1 garlic clove, crushed
    150 g tub soft French goats' cheese (or vegetarian alternative)

    Method:
    1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the pumpkin in a shallow roasting tin, toss with two tablespoons of olive oil, season well, and roast for 20-25 minutes or until just tender.
    2. Bring a pan of salted water to the boil, blanch the kale for 3 minutes, then drain and pat dry with kitchen paper.
    3. When the pumpkin is ready, remove from the oven and set aside; reduce the oven temperature to 200°C, fan 180°C, gas mark 6. Put the eggs, cream, parmesan and chilli flakes in a bowl, season, and whisk to combine.
    4. Heat the remaining one tablespoon of olive oil in a 22-24cm nonstick ovenproof frying pan. Add the crushed garlic, stir over the heat for 30 seconds, then add the kale and cook, stirring occasionally for 3-4 minutes. Tip into the bowl with the egg mixture and stir in the pumpkin. 
    5. Pour the egg mixture into the pan and dot over the goats’ cheese. Add a little more pepper and cook over a medium heat for 2 minutes, then transfer to the oven and bake for 20-25 minutes until puffed and golden – cover with foil if the top is over-browning. Slice into wedges to serve.This lovely meal is ready in 1 hour 15 minutes. The cooking time is 25 minutes but preparation time is about 50 minutes so why not get ahead and roast the squash and blanch the kale a couple of hours ahead...

    Each serving provides:
    1.9g carbohydrate 0.4g fibre 7.8g protein

    Recipe idea seen in Sainsbury Magazine
    https://www.sainsburysmagazine.co.uk/

    All the best Jan

      Current date/time is Sun Sep 24 2017, 02:33