Sunday, August 15, 2010


I've found this to be an incredibly useful and tasty basic for the Atkins WOE (way of eating.) It's the Italian version of a quiche. Anything can be put inside it for variations. I tend to use little bits of leftover veggies and bacon or sausage for flavor. It can be eaten hot out of the oven, or at room temperature, and keeps well in the fridge for at least two or three days. It's perfect for a light lunch or dinner with a salad, and perfect for all stages of Atkins!


4 or 5 large eggs
3/4 cup of any types of grated cheese (I use two or three types combined)
1/4 cup of half and half
1/4 cup of cottage cheese or sour cream
1 teaspoon dried basil or three teaspoons fresh chopped
1/2 teaspoon dried tarragon or 1 1/2 teaspoons chopped fresh
salt and pepper to taste

Beat eggs, half and half, and sour cream well till fluffy, then stir in cheeses and herbs, salt and pepper to taste.

Using a non-stick oven proof 12 inch saute pan, coat with about a tablespoon of olive oil, pour the egg mixture in and place on medium heat. Meanwhile, pre-heat an oven to 350 degrees. Let frittata cook gently till beginning to firm on the bottom and then place pan in the center of your oven. Bake just till a knife inserted in the center comes out clean. It's okay if it is not terribly firm- it will continue to cook for a few minutes once out of the oven.

Fillers: Absolutely anything you want to put in there that is legal: Sausage, bacon, leftover meats chopped, any veggies at all. Just remember to cook chopped bacon or crumbled sausage first. If you are using raw veggies, saute them also after chopping and before baking.

Note: Sometimes I sprinkle the top with parmesan or mozzarella before putting in the oven.

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