Mexican Fritatta
You guessed it, more zucchini. Seriously, I have tons. The recipe suggested this would be spicy, but really, it wasn't that spicy. But it makes a good medium to throw on salsa and guacamole. Also, a good friend brought me something I'd never cooked with before - duck fat. He lives near a duck farm and swears by their eggs, which are just big enough to make the equivalent of a 3 egg omelet. I tried sauteing all the vegetables for this recipe in the duck fat and to me it tasted the same as butter.
2 C zucchini, sliced (I used yellow zucchini)
1/4 C onion
1 jalapeno
2 t duck fat (or butter or olive oil)
1 egg
2 T almond flour
1/4 C cheddar
salt and pepper to taste
Meanwhile in a small bowl, beat the egg and add almond flour and cheese.
Toss the vegetables and then add to a pie plate (I lined my pie plate with parchment because I have bad luck getting wheat free things to unstick, but I think it wasn't necessary in this case). Pour over the egg mixture and bake at 350 degrees approximately 30 minutes - checking for firmness. Serve in thick wedges with salsa, guacamole and sour cream.
Serves 4. Calories: 78, 3 grams carbohydrates, 1 gram fiber.
No comments:
Post a Comment