– Serves 6, depending on your slice size

By Pam Durant

Fridays are the first day of the weekend here in Dubai. And we try to use that to relax, sometimes go to the beach (once the weather cools off) and catch up on family time.

This weekend was no different, but we were really determined to not do any work.

For some reason, The Amazing Race had been on my mind for the last week or so. I love travelling, and miss watching this program.

Travel used to be so terrifying after our Type 1 Diabetes diagnosis. But I am happy to say we overcame our fear, and it did not stop us at all.

We haven’t watched the show for a few seasons, so today I downloaded one of those and we started watching. Of course, like all seasons, we are hooked after the first episode.

After episode 1, I went to the kitchen to see what we could eat. There were leftover gluten-free pancakes from yesterday. But I did not really want carbs.

With some leftover roast potatoes from the night before and maybe just enough eggs, I decided I could pull off a frittata.

And my husband got inspired, saying he just bought some ham so he wanted to make tomato bread – pan con tomate, from Spain.

How exciting, and appropriate. The Amazing Race and a travel-inspired breakfast!

After consulting with a few frittata recipes online, I was short a few eggs, but I still did okay.

There are many recipes online for frittatas. All very good I am sure.

However, some are so complex and time consuming. Who has time?! Especially when you want to feed your child with Type 1 Diabetes before they go hypoglycemic.

Although inspired, I needed to be practical. I opened up the refrigerator and pulled out the ingredients I had that I thought would compliment each other.

So here is the recipe for that impromptu frittata:

Directions:

1. Beat the eggs gently with a whisk until mixed together. Then add the red pepper flakes, salt, pepper, potatoes, cheese, chives, and dill. Lastly add the almond milk. (Many recipes call for cream, and that is possible as well. I did not have cream and was aiming for a lactose-free frittata.)
2. Mix all ingredients to combine them and transfer to the baking dish.
3. Put into a moderate oven and cook for about 20 minutes until the frittata puffs up and turns golden.
4. Remove and serve warm. Serves 6, depending on how large you cut your slices.

Do you have a diabetes-friendly recipe to share? Would you like to see it published here? Submit your recipe to info@diapointme.com. Don’t forget to include a link to your recipe (if published online), a high-res image of the final dish, and your full name and contact details.

Pam Durant is the founder of DIapointME. She is is the mother of a child with Type 1 Diabetes. Her son was diagnosed with diabetes in 2009 when he was 20 months old. The news of his condition led Pam through a steep learning curve about diabetes and she soon recognized that her new knowledge could potentially help thousands of others navigate the fear and confusion of the diagnosis. She has now dedicated her life to helping others learn about and manage their diabetes through DiapointME, a hub of information and support for people with diabetes and their families. She is always learning and creating new diabetes-friendly recipes and would love your recommendations!