Frittata


 Ingredients:

  • 10 eggs
  • 1 onion
  • 4 cloves garlic
  • 4 oz spinach (1/2 bag)
  • 8 oz/225 grams feta
  • 300 grams pre-cooked ham (1/2 of a 600 gram ham)
  • 1/2 cup milk
  • Salt and pepper to taste
  • Chili flakes to taste
  • Olive oil for frying
Instructions:
  1. Preheat oven to 425 F, heat up some olive oil in a pan
  2. Dice 1 onion, mince 4 cloves garlic, roughly chop 4 oz spinach, dice 300 grams ham, set aside
  3. Crack 10 eggs into large bowl, add 1/2 cup milk and whip until consistent
  4. Sautee onion and garlic until fragrant and onions are soft and translucent
  5. Add onion and garlic to egg mix
  6. Sautee 1/2 pack spinach until wilted, then add to the egg mix. Sautee ham as well if desired and add to mix as well
  7. Add salt, pepper, and chili flakes to taste and stir everything until combined
  8. Pour mix into baking dish. I made it in a cast iron pan, so I returned it to the pan I was using to sautee
  9. Bake for 30-35 min
Yield: A panful of frittata. Dinner for 2 with leftovers

Source: Modified from The Diabetes Code by Dr. Jason Fung and Alison Maclean

Description:

Original recipe called for herb de provence and sundried tomatoes but we didn't have them and Lee-Anne doesn't really like tomatoes so I omitted them and it still seemed pretty good. As of this post I actually have no idea what herb de provence tastes like.

It didn't call for ham but it worked for us. You could swap it for bacon or breakfast sausage probably, this is basically a breakfast pie.

I doubled the amount of garlic, just use what you like. I find that recipes generally go extremely light with the garlic.

Original recipe called for "1 large bunch of spinach" but I have no idea what that's supposed to be so I just added 1/2 a pack. It looks like a lot but it cooks down quite a bit. It also called for whole milk. I just used 2% because that's what I had on hand

It also said to garnish with some additional feta, but I don't care much about plating so I didn't bother.

As of this posting, egg prices are shooting up across the globe, with the notable exception of Canada, which retains a stable egg market. This made me want to celebrate with this egg-heavy dish.

When I was in Katimavik, the participants were expected to cook all the meals. We were mostly relatively inexperienced with cooking which led to some interesting experiences. Probably the most difficult dish to put down was a spinach quiche, made by a participant that will remain nameless (it wasn't me). 

While I was making this frittata, I worried that it would somehow resemble that Katimavik creation, but it turned out pretty good! Also, the first recipe came from a diabetic cookbook and it faithfully didn't effect my blood sugar

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