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.
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:
- 1 buttered baking dish
- 8 eggs (you could probably use more, but this was all I had)
- 2–3 small roasted potatoes, chopped (left over from dinner the night before)
- ¼ orange bell pepper (but any color will do)
- pinch of Turkish red pepper flakes (if you like heat, probably any type of pepper flakes would do, or you could use some paprika)
- pinch of salt
- black pepper
- ¼ cup of cheese – choose your favorite! It might be feta, goat, or mozzarella
- 1 Tblsp fresh dill
- 1 fresh chive, chopped
- ¼ cup almond milk
- 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.)
- Mix all ingredients to combine them and transfer to the baking dish.
- Put into a moderate oven and cook for about 20 minutes until the frittata puffs up and turns golden.
- Remove and serve warm. Serves 6, depending on how large you cut your slices.
Bonus Recipe: Pan Con Tomate
– Serves 2–4
By Pam Durant
For the bread you see here, the process was simple:
- Toast your favorite bread
- Brush on a little olive oil
- Add chopped tomatoes
- We included an avocado because it needed to be used
- Top with your favorite dried meat.
This was all done very quickly and was quite an impressive breakfast. The carbs in the Pan Con Tomate will vary with the type and size of bread you use.