Spaghetti Squash Carbonara Frittata w Chevre

This amazing frittata was a happy accident! I wanted to try making a carbonara using
spaghetti squash and it came out too runny for my taste. I added in the egg whites I still
had on the counter, and then baked it. I crumbled some goat cheese on top and cautiously
sampled a bite - it was so delicious that I had to add it to the book!

Serves 8

• 1 medium spaghetti squash
• ½ lb bacon
• 1 small onion, chopped
• 2 Tbl butter
• 3 egg yolks, beaten
• ¾ cup grated Parmesan cheese
• 1 clove garlic, minced
• 3 Tbl parsley
• 3 egg whites
• 4 oz goat cheese

Prick the squash all over with a knife and microwave on high for 20 minutes or until soft.
Cool. Cut in half and remove seeds. Scrape flesh into a medium sized bowl and set aside.
Cook the bacon in a medium saute pan until browned but not quite crisp. Drain some of the
fat and then add the chopped onions and butter. Cook until the onions are soft. Add the
spaghetti squash to the pan and mix until hot and coated with the oil. Remove from the heat and stir in the egg yolks, cheese, garlic and parsley until well coated. To make the frittata, stir in the egg whites until well combined, then pour into a greased, oven-proof dish and bake in a 375 degree (F) oven for about 30 minutes or until the edges are starting to brown. Remove from the oven and garnish with crumbled goat cheese and additional
chopped parsley if desired.

Approx. nutrition info. per serving: 322 calories, 25g fat, 3g net carbs, 22g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

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Mushroom Frittata

Ingredients:

• 8 eggs, beaten
• 8 oz (225g) mushrooms, sliced
• 5 oz (140g) chicken breast or bacon pieces, cooked and diced
• 1 green bell pepper, chopped
• ½ low carb flour or 1/3 cup of whole grain flour
• 1 Tbsp flaxseed (optional)
• ½ cup feta cheese, chopped
• 1 tsp baking powder
• salt and black pepper to taste

cooking spray for coating

Directions:
1. Preheat the oven to 400°F (205°C).
2. In a frying pan saute the mushrooms and bell pepper for about 3 minutes on high heat. Reduce the heat to medium and cook for one more minute.
3. In a bowl mix the eggs with flour baking powder, flaxseed, salt and pepper. Stir in almost all of the cheese.
4. Combine the crumbled patties with mushrooms and bell pepper. You can do it in the same pan.
5. Coat a baking dish with cooking spray. Place the mushroom, bell pepper and meat mixture in it. Pour the egg mixture over. If you wish you can add some mushroom slices on top or sprinkle the frittata with some more cheese.
6. Bake for 40 minutes in the oven or until done. Cut the fritatta in squares.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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