Today we’re using our eggs to prepare a baked frittata with cherry tomatoes and light olives without cheese and cooked without oil.
I don’t add cheese to the egg because I don’t like the combination of the two foods.
The frittata with cherry tomatoes and olives is tasty and delicious, it looks like a pizza.
To avoid frying, I prepare the frittata in the oven.
Classification of eggs by weight
• XL very large: 73 g and more; • L large: from 63 g to 73 g; • M medium: from 53 g to 63 g; • S small: less than 53 g.
Consider one egg per person, sometimes I use two because they are small.
It will be useful for you to know that washing eggs removes their protective coating, making the shell, porous, more easily attacked by bacteria.
So, if the shell is dirty you can clean it dry [for example with a piece of kitchen paper towel] before storing it and, only at the time of use, you can clean it with a damp paper towel.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- as needed cherry tomatoes
- as needed crushed green olives (drained)
- 4 eggs
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 2 tablespoons whole wheat breadcrumbs
- as needed basil
- as needed oregano
Suggested Tools
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Cake Pan 9.45 inches
- 1 parchment paper sheet
Preparation
Carefully wash the tomatoes.
Cut and remove the stem part if you think it’s necessary.
Cut each berry vertically into halves or quarters.I used crushed green olives.
Thoroughly drain the olives and let them dry on a sheet of kitchen paper towel.
Break the eggs into a bowl.
Add a pinch of salt for each egg and grind the pepper.
Add the whole wheat breadcrumbs or regular breadcrumbs [optional].
Beat everything with a fork.Line a baking pan with a sheet of parchment paper [I used a pie pan 9.45 inches].
Spread the tomatoes on the parchment paper.
Season on top with a pinch of salt and grind the pepper, basil, and oregano.
Distribute the olives among the tomatoes.Pour the egg mixture into the pan over the cherry tomatoes and olives.
Briefly preheat the oven.
Bake at 356°F for 30 minutes in a fan oven until evenly golden.Plate.
Your baked frittata with cherry tomatoes and light olives is ready.
Enjoy your meal!
Notes
Hyperglycemia,prediabetesanddiabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and food combinations indicated in your dietary plan.
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