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Low Sodium Creole Frittata

Servings

2

Serving size

1/2 pie
COOKING TIME
30 Minutes

This recipe can be multiplied by 2 but requires a larger skillet. Leftovers are good. Wrap tightly after cooled and refrigerate. I like to make sandwiches from left over frittata.

Ingredients

1/2 medium (2-1/2 inch dia) White onions (diced)
2 large Egg(s)
2 large Egg white(s)
4/24 fluid ounces Water
1 tsp. Salt Free Creole Seasoning
2 ounce Reduced fat cheddar cheese (shredded)

Instructions

Preheat the oven to 425°F.

Place a small non-stick sauté pan over medium-high heat and spray lightly with olive oil. Add the diced onion and cook slowly until translucent and soft. It is fine if the onions brown and caramelize.

Whisk the eggs, egg whites, water, pepper and Creole seasoning in a bowl until frothy.

Add the egg mixture to the onions and stir well. Reduce the heat to medium. Simmer for about 2 minutes.

Spread the shredded cheddar cheese over the top of the onions and place the pan in the oven.

Cook for about 12 minutes until the frittata is puffed and slightly firm to the touch.
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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch, hydrolyzed vegetable protein or flour in Creole/Cajun seasoning; check for modified food starch in shredded cheddar cheese.

Sodium

Sodium
This is a low sodium recipe. Not on a low sodium diet? Here's the standard Creole Frittata recipe.

Recipe Notes

Frittatas make an easy and elegant alternative to the ordinary breakfast and they only take a few minutes to make. You don’t have to use the oven (if it’s summer and you don’t want to heat up the kitchen, for instance). Simply reduce the heat on the range to very low and put a cover over the pan. You’ll want to remove the lid about every 3 – 4 minutes or so to let the steam escape.

When choosing Creole seasoning make sure to choose not only one labeled “no salt added” but also check to see that salt substitute is not an ingredient. Often potassium chloride is used and will give a salty metallic taste to your dishes.

I have used three excellent brands including Paul Pruddhome, McCormick and Spice Hunter. They are sodium and potassium free — just spice.

"I have met a lot of hardboiled eggs in my time, but you're twenty minutes."

Oscar Wilde, Poet