Diabetic Recipe of the Week: Veggie Frittata

Makes: 6 servings
Ingredients
1 10 oz. package fresh spinach
2 large onions, chopped
1 tsp. olive oil
1 large red bell pepper, chopped
1 cup red potato, cooked, peeled, and diced
6 large eggs, lightly beaten
4 large egg whites, lightly beaten
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup, 1 oz. part-skim mozzarella cheese, shredded
2 Tbsp. shredded Parmesan cheese
Preparation
1. Coat a 10-in nonstick skillet with cooking spray and heat over medium-high heat. Add spinach, and saute 2 minutes until wilted. Remove and set aside.
2. Saute onion in olive oil 8 to 10 minutes until browned, stirring occasionally. Add red bell pepper, and continue cooking 2 to 3 more minutes until soft. Add potato and stir in, then add spinach.
3. Combine eggs and whites, salt, and pepper, and whisk to thoroughly combine. Pour egg mixture into the pan and cook over medium-high heat about 7 to 9 minutes or until bottom of frittata is browned.
4. Preheat oven broiler. Sprinkle cheeses over frittata and broil 5 minutes or until lightly browned.
5. Cut into 6 wedges; serve.
This recipe appeared in the September 2012 issue of WebMD Diabetes.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Spring Leek Frittata

Makes: 6
Serving Size: 1/6 of pan
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
2 1/2 tsp. olive oil
2 medium leeks, bottom part only, washed and thinly sliced
2 garlic cloves, minced
1/2 cup reduced sodium ham, diced
2 eggs
5 egg whites
1/4 cup fat-free milk
1 tsp. dried basil
1/2 tsp. dried thyme
Salt and pepper to taste
2 Tbsp. shredded reduced-fat Swiss cheese
Preparation
1. In a 10-inch nonstick oven-proof skillet or cast-iron skillet, heat the oil over medium heat. Add the leeks and garlic, and saute for about 8 to 9 minutes until leeks are very soft. Add the ham and saute for 2 minutes.
2. In a bowl, beat together the eggs, egg whites, milk, basil, thyme, and salt and pepper to taste.
3. Preheat the oven broiler, with the rack 6 inches from the heat source. Slowly add the egg mixture on top of the leeks. Cook undisturbed for about 3 minutes. Using a thin-bladed spatula, lift up some of the eggs from the sides and tilt the pan to allow some of the eggs on top to fall to the bottom of the pan. Continue to cook the frittata until the frittata is no longer runny, but the top has some uncooked egg.
4. Top the frittata with the Swiss cheese. Place the frittata in the oven and broil until the cheese melts and the top is set. Cut into wedges directly from the pan to serve.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Onion and Herb Frittata

6 servings
Serving Size: 1/6 of frittata
Preparation Time: 20 minutes
Cooking Time: 27 minutes
Ingredients
1 Tbsp. olive oil, divided

1 cup chopped onion
3 whole eggs
5 egg whites
1/2 cup fresh minced basil
2 Tbsp. minced fresh chives
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 tsp. hot sauce
2 Tbsp. freshly grated Parmesan cheese
Preparation
1. Preheat the oven to 350 degrees. In a large ovenproof skillet, heat 1/2 Tbsp. of the olive oil over medium heat. Add the onion and saute for 5 to 7 minutes, until soft. Remove the onion from the skillet; set aside.
2. In a medium mixing bowl, combine and beat the whole eggs, egg whites, basil, chives, salt, pepper, and and hot sauce. Fold in the sauteed onion.
3. Add the remaining oil to the skillet; turn the heat to medium low. Pour in the egg mixture and let it cook undisturbed for about 10 minutes, until the bottom is set.
4. Transfer the skillet to the oven. Bake the frittata 10 to 12 minutes, until the top is set. Turn the oven to broil. Sprinkle the Parmesan cheese on top of the frittata. Broil just until the cheese melts and the top is golden brown.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.