Diva Diabetics Pizza Frittata Recipes

PIZZA FRITTATA

Steps:

• Preheat the broiler. Whisk the eggs and egg whites with 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture and stir with a rubber spatula until curds begin to form, 2 to 3 minutes. Transfer the skillet to the broiler; broil until set but not browned, 30 seconds to 1 minute.
• Spread the marinara sauce over the eggs, leaving a 1/2-inch border. Top with the mozzarella, pepperoni and parmesan. Return to the broiler until the cheese is bubbling, 1 to 2 minutes. Set aside.
• Whisk the vinegar with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the salad greens and bell pepper; toss. Sprinkle the frittata with basil and cut into wedges. Serve with the salad and bread.

DIVA DIABETIC'S 'DIVA WRAP'

Steps:

• Lay lettuce leaves flat, and place atop 2 slices of turkey, 1 slice of cheese, a few thin slices of apple and a ½ tablespoon of Dijon mustard. Roll loosely from the outside inches Eat with your fingers and enjoy! 2-3 wraps per person.

DIVA DIABETIC'S ASIAN SLAW SALAD WITH SHRIMP

Steps:

• Dice pre-cooked shrimp (peeled and de-veined, of course!) into bite sized pieces, discarding the tail. Place slaw and shrimp into a large bowl. In a small bowl, add the vinegar, oil, soy sauce, ginger, juice of the lime, salt and pepper. Whisk or stir well until combined. Pour dressing over slaw and toss to coat evenly. Cover and refrigerate for at least one half hour for flavors to fully combine. Serve chilled.

DIVA DIABETIC'S PIZZA FRITTATA

Steps:

• Preheat oven to 350 degrees. In a small skillet, sauté tomatoes, garlic, oregano and red pepper flakes, salt and pepper in 1 tablespoons oil for 3 minutes under very low heat.
• In a separate large bowl, beat eggs and egg white, and add cheese, as well as the tomato sauté, and salt and pepper.
• In a large non-stick, oven safe skillet - over a medium-low flame - add oil and pour in egg mixture. Do not move around eggs, but do move them around the pan to coat all sides evenly.
• Place skillet in the oven and bake for 40 minutes, until puffy and golden at the top.
• Remove from oven and immediately sprinkle with chopped basil.
• Cut into 8 wedges and serve warm or at room temperature.