Servings: 2 people
Carbohydrate Serves: 2.5 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
The French can even make toast taste amazing. I love the smell of French toast sizzling in the morning. The tip is to dip the bread in the milk first, then the egg, so that it stays soft while it lightly fries. If you’re confused as to how I can use the words ‘fry’ and ‘sizzle’ in a gestational diabetes friendly recipe read on…Ps. My hint? Teach your partner how to make this. Bring on breakfast in bed! (Main carbohydrate containing ingredients are listed in bold.)
- 4 slices wholegrain or wholemeal bread, halved, (2 slice per person)
- 2 eggs, whisked in a bowl
- 150ml/ ~½ cup low fat milk, in a bowl
- Spray cooking oil
- 250g/ ~ 9 ounces low fat cottage or ricotta cheese (although it’s recommended ricotta be avoided during pregnancy- see our Food Safety section for full details on this)
- 250g/ ~ 9 ounces fresh strawberries, sliced
- Ground cinnamon to serve
You want to set up a production line. Line up your bowl of milk and bowl of whisked egg ready. Choose bowls that can fit a half slice of bread lying flat.
Lightly spray a heavy-based frypan with cooking oil and heat over medium to high heat. Now dip each bread slice one at a time in milk first, then egg, then transfer directly to frypan. Repeat for each slice until pan is comfortably full but not overcrowded. Cook each side until golden (2-3 minutes).
Serve with a dollop of cottage cheese or ricotta, strawberries and a sprinkle of cinnamon. (Remember only 4 halves of bread per person to stay within the carbohydrate allowance.)
Post GDM cooking suggestion: Top with some rindless grilled bacon or sliced banana and a drizzle of honey, maple syrup or agave syrup (low GI).