Creating a GDM-friendly Kitchen

Food for thought

  • Lisa said: Hi Hazeline. Good on your for making an impact with your BGLs... Read More
  • Lisa said: Hi Jessica thanks for sharing your experience... Read More
  • Lisa said: Hi Kandice. This is a store-bought bar and is an Australian example of a packaged snack that works within the GDM diet recommendations... Read More
  • Lisa said: So glad you found us! And best wishes with your pregnancy... Read More
  • Jess Thomson said: Hi there , thank you for the great information i have just been diagnosed with Gestational Diabetes and i wont be seeing my specialist till nxt week and im freaking out... Read More

Breakfast

Gestational Diabetes Friendly Frittata L.O.P.Z

Frittata L.O.P.Z

Servings: 2 people
Carbohydrate Serves: 1-3 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)

I’ll have the L.O.P.Z please….The humble and gestational diabetes friendly Leek, Onion, Potato and Zucchini Frittata is a dish that keeps on giving. Prepare a large one for breakfast and without trying you have lunch or a quick and easy dinner ready to go (minus the bowl of freshly steamed vegetables with a squirt of lemon juice). And although it’s almost unpronounceable, are you game enough to try the L.O.S.Z? All is revealed below in the alternative serving suggestion. (Main carbohydrate containing ingredients listed in bold.)

Ingredients

  • 1 tablespoon light cooking oil
  • ½ leek/ equivalent to ½ cup, (white and light-green parts only), halved lengthwise, rinsed well and sliced thinly
  • ½ red onion, chopped into very small pieces
  • 200g/ ~7 ounces small new potatoes, peeled and sliced into very thin rounds
  • 1 large zucchini, sliced into very thin rounds
  • 4 eggs, lightly beaten
  • 100g/ ~3 ounces ounces fat reduced ricotta (ricotta will be cooked at a high temperature before eating)
  • Wholegrain toast to serve (1- 2 slices per person)
  • Green salad to serve (optional)

Preheat the oven to 220C/ 425F.

Heat oil over medium heat in a small ovenproof non-stick skillet. Add leek, onion and potato and lightly season with pepper. Cook until the leek and onion are soft and translucent, about 5 minutes. (It helps if leek, onion and potato are sliced very thinly.) Add zucchini and stir through.

Add eggs and ricotta and stir to combine. Cook on medium for a further 2-3 minutes until the edges set and become firm. Transfer your skillet to the oven and bake until egg is cooked through and the top of the frittata is no longer liquid (approximately 10 – 15 minutes).

If you don’t have a skillet use a frypan with a well-fitting lid. Instead of putting in the oven, continue to cook on low with lid on for around 10 minutes. The frittata will fluff up nicely.

Make sure frittata is fully cooked through before flipping onto a plate, cutting into wedges and serving with toast and/or salad.

Serving suggestion: It sounds way out, but leftover spaghetti or other pasta is great in a frittata and is an alternative to toast.

Leave a Comment

Your email address will not be published. Required fields are marked *

About

I’m Lisa Taylor, the mum behind GDRecipes. I created this site after having GDM myself & because I love food. I’d like to inspire, motivate & support you to cook & eat well during your pregnancy with GDM & beyond. Come read my story. My kitchen is your kitchen. ... Read more

  • Ingredient search

    Search for recipes by ingredient. Just type your ingredient into the homepage 'Search' box.
  • Getting started

    Getting started with GDM? Check out our 'Eating Well' section for tips on eating right & staying on track. Can you have your cake and eat it too? Find out.
  • First Testimonial

    'I know what you ate last summer...& it didn't give you GDM'. What are some of the myths about getting GDM? Find out in our article.
  • Second Tesimonial

    Don't forget to add your comments to recipes, articles & interviews. My kitchen is your kitchen. I want to hear your thoughts.