Sunday Breakfast Fritatta…

I love cooking and I love breakfast, so finding yummy healthy breakfast foods is always a plus. I found this recipe years ago when I lost weight the first time. Yeah, I’ve done the yo yo thing.

This is a family favorite at my house and it also great if you serve it at a brunch…

Fritatta Recipe:
8lg eggs (you can do this with egg whites)
2 ripe tomatoes
1/2 cup of Italian Cheese grated
fresh basil, salt & pepper to taste
1tbsp Avocado Oil
1tbsp of milk

Heat the Avocado oil in a frying pan that can go in the oven.
Crack the eggs, season with salt & pepper, mix in the milk and whisk. Slice the tomatoes and basil leaves.
Pour in half of the egg mix into the pan and then layer the tomatoes, basil and cheese, pour the rest of the eggs on top. Then turn on the broiler and put you pan in. A little higher than the middle rack. Leave it for 7mins. Take it out and slice it.

1/4 Fritatta Nutrition:
230 Calories, 17.1gr of fat, 5.5gr. sat fat, 3.7gr carbs, 16.7gr of protein.

On the side I served a bowl of berries, drizzled with raw honey and a dollop of Greek yogurt.

Bon Apetit

Eggplant Parmesan Strips Gluten Free


1 eggplant, peeled and cut into strips about 2″long and 1/4″ wide
1 cup eggwhites
1.5 cups corn meal
3 tbsp Parmesan
Dried Basil, salt Pepper

Preheat oven 375F

put the eggwhites in a bowl and season with salt and pepper, in a second bowl mix cornmeal, parmesan and about 2 tsp of dried basil.
Take your egg plant and put them in the egg whites and then roll them in the cornmeal mix. Put on a cookie sheet that is lined with foil and some cooking spray.
Put in the oven for 10mins then turn them over and cook another 7mins. And voila, they are nice and cripsy on the outside and soft on the inside.
I heated up a jar of my favorite tomato sauce (garlic and basil from HEB) and served that with it.
As side dishes I made tomato cucumber salad and garden mix salad.

One eggplant made about 20 pieces… Nutrition for 1 piece:
28calories, 0.4g Fat, 5g Carb, 1.4g Protein