Quichata : A low carb take on traditional Quiche Lorraine in a frittata style - Hallo friendsAVOID CANCER AND OTHER DISEASES, In the article you read this time with the title Quichata : A low carb take on traditional Quiche Lorraine in a frittata style, We have prepared this article for you to read and retrieve information therein. Hopefully the contents of postings Article CANCER, Article OTHER DISEASES, Article TREATMENT, We write this you can understand. Alright, good read.

Title : Quichata : A low carb take on traditional Quiche Lorraine in a frittata style
link : Quichata : A low carb take on traditional Quiche Lorraine in a frittata style

Quichata : A low carb take on traditional Quiche Lorraine in a frittata style

All the flavour of a traditional Quiche Lorraine in a frittata style that you can make in less than 30 minutes. This is a great basic recipe that can be adapted to whatever is in your fridge and cupboards. It’s good hot or cold and perfect for lunchboxes. It also reheats well in a microwave.

Ingredients

Four Servings

8g net carbs per serving
70 g (2½ oz) green peas, frozen, or fresh

55 g (2 oz) butter, divided
1 (110 g) yellow onion (also known as brown onion), finely chopped
110 g raw bacon, roughly chopped
5 large eggs
160 g (5½ oz ) ricotta cheese

50 g (1¾ oz) shredded/grated Parmesan cheese

½ tsp sea salt
1⁄8 tsp ground black pepper

Instructions

can be seen here

Parmesan Cheese ..."Originates from the Parma region of Italy, this is one of the world’s most popular cheeses, stamped with the official Parmigiano Reggiano mark as a guarantee of origin. Fragrant and tangy, it has a hard, grainy texture and a buttery yellow colour. Once tasted, it's hard to resist the delicious piquant taste and crumbly texture of parmesan. There are countless ways to savour the flavour.

Parmesan, or Parmigiano-Reggiano to give it its proper name, is one of those magical flavour-enhancing ingredients. A few curls of finely shaved parmesan, for example, make a pear and fennel salad taste irresistible, just as a chunk of parmesan rind transforms a slow-simmered minestrone into a gorgeous savoury meal.

The secret of parmesan's intense flavour lies in the fact that it's made with fragrant unpasteurised milk and that the cheese is carefully matured over a long period. The cheeses are matured for between 18 and 48 months, depending on the kind of cheese and the producer. The result is a hard, honey-coloured cheese with a crumbly, almost crystalline texture."
More about Parmesan here

Dear reader, you will find a variety of recipe ideas within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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