lil carb Mexican Style Frittata

Check out my YouTube video above and watch me make this recipe!

Sometimes I labor over the recipes that I write.  I try really hard to perfect them with switching up ingredients and looking online for ideas for what's in season and see what people are eating.  This recipe however, I came up with right on the fly. I combined a few ingredients that I had in my pantry and fridge and voila! A perfect Mexican-style frittata was born!  I find that when I am trusting my gut and throwing in a lil bit of this and a lil it of that I come up with the best recipes.  Luckily I jotted down all the ingredients I used so I could share this "first time is a charm" recipe with you!

lil carb Mexican-Style Frittata- Makes 5 large slices
7 eggs
2 tbsp heavy cream or half and half  (whatever you have)
1 tbsp butter
1/2 small onion, chopped
1 clove garlic, minced

9 oz of breakfast sausage, raw or precooked (whatever you have)

15 pickled jalapeno slices (I used tamed so they are not spicy)
1 can of tomatoes and green chillies, drained of all liquid
1/2 cup cheddar cheese, divided into 1/4 and 1/4 (or use cheddar jack!)
1 1/2 cups greens, kale, spinach, arugula etc. (whatever you have)
1/2 tsp taco seasoning, click HERE to get my homemade version!

Preheat your oven to 425 degrees.
Spray a pie plate with cooking spray- I use coconut oil spray.
Start by cooking your sausage.  Once it's cooked through set it aside.
In a medium sauce pan over medium heat add in the butter and sauté the onions and garlic for about 1 minutes until the onions soften.
Next, drain the tomato and green chili can as best you can and add that into the pan. Stir well and cook until the tomatoes are warmed through.
Then add in the jalapeño slices, stir, and then add in the greens.  I used a prepackaged mix of arugula and baby spinach.  Once the greens are wilted- about 1 1/2 minutes.
Next, add in the breakfast sausage that you cooked earlier. Then sprinkle everything with the taco seasoning. Mix. Then add in 1/4 cup of the cheddar cheese.  Stir everything around and turn off the heat.  Season with salt and pepper.
Then in a medium size bowl, crack open 7 eggs and add in the cream.  Scramble well.  Pour in the veggie/sausage mixture from the skillet.  Then pour the eggs into the pie plate over the veggie/sausage mixture. Using a spoon, mix everything around to even distributed throughout the pie plate. Top with the remaining 1/4 cup of cheddar cheese.  Bake in the oven for 25 minutes.

Feel free to sub or omit ingredients, use whatever you have on hand!
I served taco sauce with my frittata but you could also use, hot sauce, Cholula sauce, or even some sour cream and avocado slices!
Enjoy!

lil carb Cauliflower Fried "Rice"

Watch me cook this dish above! 

Chinese food is such a wonderful guilty pleasure.  As is most 'fast food'.  It all goes along with the allure of not having to cook and being able to order by phone and pick up in 15 minutes. That used to be my favorite thing to do especially on nights when I just wasn't in the mood to cook. Once I began the low carb journey I was really sad to think I would never be able to taste those flavors again. But once I got comfortable trying new recipes I began recreating flavors I thought I could never eat again.  That's the beauty of this blog and why I wanted to start it.  You can eat healthy and actually lose weight if you cook with fresh ingredients and stay away from sugar and flour and starch. This is one of those recipes that when I am eating this fried "rice" I feel like I just ordered it and picked it up!  It's that good! I hope you like it too!  If you try it let me know what you think!

lil carb Cauliflower Fried "Rice"- Serves 3-4

1 head cauliflower- grated
1 medium onion, diced into large chunks
2 cloves of garlic, minced
1 cup frozen peas and carrots
3-4 eggs, scrambled/mixed
3-4 Tbsp soy sauce
Salt & Pepper to taste

**The best way to prepare this "rice" is to prepare all the veggies ahead of time so you can just drop them in the sauté pan or wok - this doesn't take long to cook at all!  The key is to mix it constantly because the heat will be on high.

Start out with grating a whole head of cauliflower. Put aside.
Cut up an onion into a big dice. Mince up the garlic. Put aside.
Get the frozen peas and carrots into a measuring cup.
take 3-4 eggs and scramble them in a bowl. Put aside.

Now that all the ingredients are ready heat the olive oil over high heat in a wok or a large skillet.
add in the onions and stir constantly until they begin to soften, about 3 minutes. Then add in the garlic and cook another minute. Make sure to stir often because the heat is on high.
Then add in the cauliflower and stir well.  Let this cook for about 2 minutes until the cauliflower is warmed through then add in the frozen peas and carrots.  Stir for another 2 minutes until the frozen veggies are warmed through. Then create a well in the center of the wok/skillet and add in the eggs that were scrambled earlier.  Let them sit on the bottom for a few seconds then stir them into the cauliflower mixture.  Let this all cook together for about 2 more minutes making sure to stir well. Then pour in the soy sauce and mix well.  Season with salt and pepper and then it's ready to be served!

***I served this dish with the General Tso meatball recipe from the blog ibreatheimhungry.com.
The only thing I changed was I used ground beef and I did not use chiles instead I subbed crushed red pepper flakes and used them sparingly.

Enjoy!

For another recipe using cauliflower 'rice' check out my lil carb veggie stir fry!