This week on Cooking for Dame, we get a visit from a very special guest, Jeff Dachis, CEO of One Drop and fellow Type 1 Diabetic who drops in to taste Raquel’s healthy and simple Breakfast Frittata (AKA crustless quiche). Raquel loves how easy this dish is to make and likes to throw in some of Dame’s favorites - potatoes, broccoli and beef bacon. The best part about this dish is that depending on what you like, you can get really creative with what you add in!
Pro Tip: Take all of your left-overs in the fridge and throw them in with free range eggs for a quick, delicious, low-carb breakfast. 😉
Leftover Breakfast Frittata:
*Use organic / Non-GMO whenever possible
1 medium onion, caramelized
1/3 cup of mini roasted potatoes
1 cup broccoli florets (pre-cooked)
1 tsp leeks
Kosher salt to taste
⅓ cup of milk
10 large eggs (you can sub egg whites)
⅓ - ½ cup of shredded cheese
1. Pre-heat oven to 375
2. In a large bowl, whisk the eggs until blended, add in the 1/3 cup of milk
3. Lightly grease pie pan. Add eggs.
4. Add any leftovers you have - potatoes, broccoli, sautéed onions, leeks, and bacon. Salt to taste.
5. Top with cheese
6. Bake for 20 min at 375 or until eggs are cooked through