This frittata is packed with low-carb vegetables and protein from eggs, making it a diabetes-friendly breakfast that helps maintain steady blood sugar levels.
Ingredients:
- 4 eggs
- 1 zucchini, thinly sliced
- 1/2 cup mushrooms, sliced
- 2 tbsp milk (or unsweetened almond milk)
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions:
- Preheat the oven to 350°F (175°C).
- In a pan, heat olive oil and sauté zucchini and mushrooms for 5 minutes.
- In a bowl, whisk eggs, milk, salt, and pepper. Pour over the sautéed vegetables.
- Cook on the stovetop for 3 minutes, then transfer the pan to the oven and bake for 10-12 minutes until set.
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