from The Diabetes Code
A frittata is a baked omelet, but instead of folding the fillings into an egg envelope, you incorporate them evenly throughout. It’s a simple, versatile meal. Add your favorite ingredients and eat it cold, warm, or hot—it’s difficult to get a frittata wrong unless you overcook it. Note to chef: Set an oven timer!
Ingredients
10 eggs
1 small onion
2 cloves garlic
1 large bunch spinach
2/3 cup/160 mL sundried tomatoes in oil
1 Tbsp olive oil
Pinch of herbes de Provence
8 oz/225 g crumbled feta, divided
Pinch of chili flakes
1⁄2 cup/125 mL whole milk
Salt and pepper
Directions
Crack eggs into a bowl. Dice onion. Mince garlic. Roughly chop spinach leaves. Thinly slice sundried tomatoes. Preheat oven to 425°F/220°C. Lightly oil a baking dish or casserole.
In a skillet, warm olive oil over medium heat. Add onion and garlic. Cook for 5–7 minutes or until onion is translucent and soft. Remove from heat and season with salt and pepper. Scatter onions and garlic evenly in prepared baking dish.
Reduce heat to medium-low. Add spinach to skillet and cook for about 3 minutes or until spinach wilts. Drain any excess liquid from spinach. Add spinach to baking dish and sprinkle with herbes de Provence. Scatter sundried tomatoes and three-quarters of the feta cheese evenly on top of spinach. Sprinkle with chili flakes, salt and pepper.
Whisk eggs with milk to combine. Pour over vegetables and cheese in baking dish, ensuring that everything is covered by the egg. Bake for 30–35 minutes or until frittata is puffy and brown on top.
To serve, sprinkle with remaining feta cheese and cut into wedges.
Makes 6 servings
Nada’s Tips & Tricks: A great way to use up leftovers from the fridge. Once you start eating healthier, there will be lots of vegetables and proteins to insert into a frittata…a favourite Friday night dinner for us!
Adapted with permission of the publisher from the book The Diabetes Code Cookbook: Delicious, Healthy, Low-Carb Recipes to Manage Your Insulin and Prevent and Reverse Type 2 Diabetes, written by Dr. Jason Fung and Alison Maclean and published by Greystone Books in November 2021. Available wherever books are sold. https://greystonebooks.com/collections/food-drink/products/the-diabetes-code-cookbook
