Did you know that today is World Diabetes Day, and that November is Diabetes Awareness month? Diabetes touches the lives of millions of Americans, both those who are living with the disease and their loved ones. This diabetes awareness blogger event was created by All Day I Dream About Food, a low carb blog authored by Carolyn, who lives with the disease, and who creates the most amazing, low carb desserts. She is also giving away a Kitchen Aid mixer for the event, so you should head over to enter that giveaway and to check out the round up of low carb recipes from other participating bloggers. If you or a loved one are living with diabetes, you will be inspired by some of the meal ideas.
If you have been following my blog you know that I have been creating sugar free, grain free recipes for a while (check out my low carb and low glycemic recipe tab), because while I am not diabetic, I have found that this is the way of eating that is not only most conducive to weight loss, but to generally feeling healthy. I actually started this switch due to some recipe requests from friends and family who are diabetic, and found that it was the way I wanted to eat. So, I did not expect the challenge to create a low carb dish to be a big deal–but let me tell you that this humble frittata was actually my third attempt to create a recipe for this post. The first two ideas did not pan out (happens to the best of us!). However, frittata is one of my favorite, low carb meals, as it is versatile, fast, and easy on the wallet, and this is a version that you could serve to company.
For this version I used shrimp, artichokes, and some golden cherry tomatoes, topped with a little asiago cheese.
- 1 tablespoon olive oil
- 1/2 pound peeled and deveined shrimp
- 1 cup artichoke hearts (frozen or canned), well drained and quartered
- 8 eggs
- 1/3 cup heavy cream
- 1/4 teaspoon ground white pepper
- salt, to taste
- 10-12 cherry tomatoes, halved
- 1/2 cup shredded asiago cheese
- In a large, nonstick skillet with a lid, heat the olive oil over medium-high. Add the shrimp and artichoke hearts and cook, stirring frequently, until the shrimp are just cooked through.
- Beat the eggs with the cream, white pepper, and salt, and pour over the shrimp mixture. Sprinkle with the cherry tomatoes. Reduce the heat to medium, cover the skillet with a lid, and cook for ten minutes, or until the center is set. Remove from heat and sprinkle with the cheese, then cover with the lid again to slightly melt the cheese. Serve hot.
You could jazz this up with some fresh herbs, garlic, or other types of seafood if you like.
Thanks for reading, and please do head over to check out those other recipes!