F FOR FRITTATA

Eggs are a staple food for low carbers and keto lover alike. If you have tried eggs boiled, baked, coddled, fried, poached, scrambled and shirred then perhaps it’s time to break out a bit.

In BASICS: THE OMELETTE (VIDEO) Julia Child demonstrates the omelette and Gary Rhodes, Heston Blumenthal, Tom Daley, Jamie Oliver and Delia Smith add their tips in O IS FOR OMELETTES.

Frittata is an Italian word, from friggere, to fry. A frittata is the offspring of an omelette and a crustless quiche. It’s a great way of using up eggs and veg at the end of a week. A frittata starts in a frying pan, and depending on the handle on your frying pan, ends up under the grill, or in the oven.

At Mason Keto, we have a variation, which we call frizza. At the point when you’re ready to put the frying pan under the grill (works best), add your favourite pizza toppings. No messing about with cauliflower crust, and if you’ve gone heavy on the cheese, you should get cheese ‘strings’ when you slice it up. If you or your family don’t have monster appetites, cool and refrigerate the frizza or frittata for packed lunches.

Rachel Allen’s Spinach and Bacon Frittata | Lunch Recipes | Woman & Home (womanandhome.com)

Green Frittata recipe | Budgens.co.uk this frittata is cooked in the oven only

Morrisons: Recipes: Sausage and Bacon Frittata use high meat content sausages, fatty bacon, whole milk and sub a better olive oil or avocado oil for sunflower oil.

Ham and Mushroom Frittata McColl’s (mccolls.co.uk)