One can easily get a delicious dinner transforming eggs and Canadian cheese mini frittatas. Serve with a slice of multigrain bread toasted or not, and a crisp green salad topped with vinaigrette.
Tip: you can find small pie pans in cookware shops or home and foil versions are available at the supermarket. If you do not have ramekins, you can use ramekins ¾ cup (175 ml) and increase the baking time to 15 minutes before adding the tomatoes and remaining cheese.
Tip: You can use these frittatas hot or cool completely, cover, refrigerate (up to 2 days) and serve cold.
Servings: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
NUTRITIONAL INFORMATION
Calories: 218
Protein: 16 g
Carbohydrates: 3 g
Fat: 16 g
Fiber: 0.3 g
Sodium: 265 mg
INGREDIENTS
2 c. tsp (10 mL) all-purpose flour
1/2 c. tsp (2 mL) dried basil
Pinch of pepper
1 c. tablespoon (15 ml) milk
6 eggs
3 ½ oz (100 g) Canadian cheddar or mozzarella, grated (about 1 cup/250 ml), divided
1/2 cup (125 mL) cherry or grape tomatoes, halved
INSTRUCTIONS
Preheat oven to 375 ° F (190 ° C). Butter small molds or metal foil (about 4 po/10 cm) and place on a cookie sheet.
In a bowl, whisk together flour, basil, pepper and milk, add the eggs and whisk until frothy. Stir in half of Mozzarella and Cheddar. Pour into prepared dishes.
Bake for about 10 minutes, or until frittatas are almost set. Arrange tomatoes on frittatas, cut side up, and sprinkle with remaining cheese. Bake for about 5 minutes, or until cheese is melted and eggs are puffed and firm.
****************
diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs diet for low carbs
low carbs recipes low carbs recipes low carbs recipes
No comments:
Post a Comment