Zucchini Frittata

I made a very low carb breakfast the other morning. The zucchini frittata recipe that I used was adapted from the Complete Candida Yeast Guidebook. This book was the basis that my husband used when he went on a candida cleanse a couple of years ago. Consequently he was cured of many of his allergies.

4 large eggs beaten until foamy
1 tbsp chopped fresh parsley (from garden)
1 tsp finely chopped dill weed  (from garden)
1/4 tsp paprika
1/4 tsp dried oregano
1/8 tsp sea salt
couple dashes cayenne
2 cups grated zucchini (slightly drained of juice)
1/3 cup chopped fresh chives (from garden)
1 tsp oil (olive oil) or butter 

Pre-heat broiler in oven. Melt butter or oil in cast iron skillet (or high heat pan) on burner on medium heat. Mix all ingredients in bowl.  Pour egg mixture in pan.  Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. When it is browned underneath place the pan in the oven on broil and let cook for 2-5 minutes or until fully cooked or dry and firm on top.

I served it with homemade yogurt topping. 
1 cup plain yogurt  (used fat-free but low-fat is recommended as well)
1 tbsp chopped dill
1/2 tsp garlic powder

It was a nice protein filled breakfast.


Fun With Quiches

From Food

If the name sounds French, I am cooking it lately.
We had a work pot luck today and the theme was supposed to be “Thanksgiving Breakfast”. Peeking at the sign up sheet I discovered that most of the items consisted of store bought baked goods.  I decided to make a quiche.
My only fancy egg dish experience is making a few frittatas in the past. My quiche was a hit at the pot luck.
I pretty much followed the recipe below….


frozen pie crust
5 slices thick cut bacon, chopped
2 large eggs
2 large egg yolks
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Pinch freshly grated nutmeg
1 cup grated gruyere

How to make it

Preheat oven to 375 degrees F. Line pastry shell with foil. Bake in oven for 12 minutes. Remove foil and bake for an additional 10 minutes, or until crust is set and dry. Remove from oven.
In a large skillet, cook bacon until crisp. Drain on paper towels. Crumble the bacon and set aside.
In a large bowl, mix together milk, salt and eggs. Stir in bacon and cheese. Be sure to mix well. Pour egg mixture into pie crust.
Bake in preheated oven for 30 to 35 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.
Note: I cannot find the original recipe I used when searching online. The recipe comes from a Spring 2009 issue of The Nest Magazine. However this recipe is similar and I used it when documenting the recipe here.

What I want to do different in the future
Use whole wheat crust or attempt to make my own crust out of healthier flour.
Use less or no bacon.
Use chives, roasted red peppers.
Add more eggs….it could have been thicker.
I tried this recipe once more and cooked the bacon in the microwave. It made the bacon very tough and chewy – best to stick with pan frying.

What did you make for your pot luck?

And More:
After eating crap food for the past week, it has become very difficult to run. I must get my diet back on track if I am going to meet my running goals. There might be a half-marathon that I will be walk running in the future. I will keep you posted.