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Italian Frittatas

Posted by Solitary Dancer on March 14, 2006

Italian Frittatas

Frittatas are excellent low-carb fare. In these “flat omelets,” eggs are used simply to bind together vegetables, seasonings, and meats, making them not only easy to make, but incredibly versatile. You can mix and match other low-carb ingredients to create your own fabulous frittata.


1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
1/2 cup chopped onion
1 large zucchini, sliced
1 teaspoon dried basil
8 ounces Italian sausage, uncooked, crumbled
8 large eggs
2 tablespoons water
1/4 teaspoon salt
Freshly ground pepper to taste
1/3 cup Parmesan cheese, grated


1. Heat the olive oil and butter in a large, preferably nonstick skillet over medium heat. Add the garlic and onion and sauté for 2 to 3 minutes, or until softened.Add the zucchini and basil and cook for 5 to 6 minutes, stirring occasionally, until soft but not limp. Add the meat and cook for 2 to 3 minutes, stirring occasionally.

2. Heat the broiler. In a large bowl, whisk together the eggs, water, salt and pepper. Pour the eggs into the hot pan over the meat and vegetable mixture. Let cook for a few seconds, undisturbed, then use a spatula to move the eggs toward the center while tilting the pan to let the uncooked eggs run to the sides.

3. Continue cooking and moving the egg mixture for 4 to 5 minutes, or until the eggs are almost set (they will still be moist on the top). Sprinkle with the cheese and place under the broiler until the eggs are cooked on top and the cheese is melted and bubbly, about 2 to 3 minutes. Cut into quarters and serve.


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