I actually did it! I saw an intriguing recipe and made it-successfully!
This past week, I discovered a magical source of energy that allowed me to prepare multiple meals in advance. I became inspired to bake as a present for a friend who was turning 30, and then I couldn’t stop.
Everything I’ve made has involved cheese. In my fridge right now, I have over five kinds of cheeses, which admittedly is just average for me. I am most excited about this mini-frittata recipe that I found in an article titled, The Morning Meal, which was featured in a recent issue of diaTribe.
The recipe came from a food and diabetes writer named Catherine Newman, who edits a magazine called ChopChop which looks to have some great recipes that kids can help prepare.
For the recipe, check out her full article. There are also other diabetes-friendly, delicious, and Sunday morning appropriate recipes in her article!
I tested the frittatas out on a friend who doesn’t have diabetes – she was equally impressed. They were the perfect brunch meal paired with a little salad and buttered toast.
A couple more shout-outs:
Ricotta cheese – oh my gosh, ricotta cheese is so delicious. Now I have a bunch of it in my fridge that I’m eating with a spoon.
Lifeway Organic Kefir – This stuff if amazing and helps me eat less ricotta cheese.
One thought on “It’s frittata time!”
Nice work! I hope to someday love something the way that you love cheese.