Mexican frittata suits ketogenic diet

By Chris Ross, San Diego Union-Tribune

If you are turning over a new leaf on your diet for 2020, San Diego holistic nutritionist Torie Borrelli has a new book that can help. Her “Mexican Keto Cookbook” shares health-conscious recipes for Mexican cuisine, from a Probiotic Guacamole to Mexcal Lamb Barbacoa.

Borrelli is a consultant and instructor for the Rancho La Puerta spa in Tecate, Mexico. She’s the founder of The Vida Well, a nutrition education and lifestyle brand, and she and her husband also run a sustainable boutique hotel in Baja Sur.

She doesn’t believe in counting calories or quick fixes, but instead changing eating habits. Of Italian and Mexican heritage herself, Borrelli says she chose to focus on Mexican cuisine because it’s high in healthy fats, so it adapts well to a ketogenic (high-fat, low-carb) diet.

This easy frittata is a healthy breakfast that can feed a crowd.

GOAT CHEESE FRITTATA WITH SWEET POTATOES

Serves 8

1 to 1 1/2 cups sliced sweet potato, cut in thin rounds

8 pasture-raised eggs, whisked

2 cups chopped greens (arugula, kale or spinach)

1 avocado, sliced thinly into 8 pieces

4 ounces goat cheese or Cotija cheese

1/4 cup tomato or tomatillo salsa, optional

Preheat the oven to 350 degrees. Coat an 8-inch pie dish or circular dish with butter or oil (such as coconut) or avocado oil spray.

Lay the sliced sweet potatoes in a thin layer in the bottom of the dish so that none of the dish is showing and a little up the sides as you would a crust. Bake for 18 to 20 minutes, then remove from the oven.

Pour in the eggs, add the greens and then top with the avocado slices. Bake for 20 to 25 minutes longer, until the middle is no longer jiggly. Top with the cheese and salsa (if using).

Source: “The Mexican Keto Cookbook” by Torie Borrelli (Ten Speed Press)

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