Low carb quichata
- 2½ oz. 70 g green peas, frozen, or fresh
- 2 oz. 55 g butter, divided
- 1 (4 oz.) 1 (110 g) , finely chopped, finely chopped
- 4 oz. 110 g raw bacon, roughly chopped
- 5 5 large egglarge eggs
- 5½ oz. (2⁄3 cup) 160 g (150 ml) ricotta cheese
- 1¾ oz. (2⁄3 cup) 50 g (150 ml) shredded Parmesan cheese
- ½ tsp ½ tsp sea salt
- 1⁄8 tsp 1⁄8 tsp ground black pepper
- Preheat the oven to 425°F (220°C). Position oven rack to the upper level.
- Fill a pot 3/4 full with water. Bring to a boil over high heat, and then turn the temperature off. Plunge the peas into the water for 5 minutes, drain and set aside.
- Over medium-high heat, melt half of the butter in a non-stick, ovenproof frying pan, or skillet. Add the onion and bacon. Stir occasionally, cooking for 5 minutes, or until the onion is soft. Remove from heat.
- Meanwhile, in a large bowl, mix together the eggs, ricotta, parmesan, salt, and pepper. Add the peas and stir through. Stir in the cooked bacon and onion. Clean the frying pan with a paper towel, or give it a quick rinse and dry off.
- Melt the remaining butter in the same frying pan, over medium heat. Pour the egg mixture into the pan, and cook for 5 minutes, without stirring. Move the pan to the upper oven rack, and bake for 8 minutes, or until the quichata is set. Use oven gloves to remove from the oven - Be careful not to touch the handle without oven gloves.
- Slide the quichata onto a warm serving plate or a wooden board, and serve right away or leave to cool to room temperature.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Katie’s cookbook, "The 30 Minute Diabetes Cookbook: Eat to Beat Diabetes with 100 Easy Low-carb Recipes". Diet Doctor receives no payment or other considerations from the sale of Katie’s cookbooks or the publishing of this post.