Goin’ Green Frittata
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Brussels sprouts baked in a frittata? Oh, yeah! Saute them first to start the cooking process, throw in the leeks, then add two more layers of green vegetables. That’s the only trick to it. Serve this with a crunchy green salad and you have a great diabetic friendly - lactose free - vegetarian - vitamin D rich main dish. Nice job taking care of yourself!
2 T. margarine
2 c. Brussels sprouts, quartered
2 c. leeks, ribbon cut
12 eggs, whisked
1 t. sea salt
1 t. ground black pepper
2 c. tightly packed fresh spinach, whole leaves
1/4 c. fresh curly leaf parsley, chopped using kitchen scissors
Preheat oven to 400 degrees. In a large fry pan, saute Brussels sprouts then add leeks at the last minute to finish off. Add salt/pepper to eggs, whisk. In a greased baking dish, layer spinach, Brussels sprouts/leeks mixture, parsley pouring eggs over everything covering well. Bake 60 min. until a knife thrust into the center comes out clean.
When I’m not throwing together a great main meal dish for the family, I’m sewing cotton pocket chef aprons for my online shop - www.etsy.com/shop/topdrawerthreads . Or I’m merrily crocheting hats from recycled yarn while riding shot gun to a vacation spot for my other shop - www.etsy.com/shop/topdraweryarns .
My daughter’s and friend have an online shop - www.etsy.com/shop/yesdesigns - where the hand make and sell cut away t shirts to show off your tats. My other daughter has an online shop - where she designs and crochets mushroom shaped bags from recycled yarn for her shop - www.etsy.com/shop/shroombloombags .
Audio books on the go! Great as part of your summer relaxation agenda. Check out this blog for some leads on great reads/listens - www.lendmeyourears2017.tumblr.com .










