Oh dear, it looks like rain !

Sunday comes around again and in many areas of the UK the weather forecast is for ‘bands of heavy rain with risk of thunder, in fact a yellow warning is in place for some areas. The bands of rain will move north through the day, although some sunshine likely between these. Becoming windy in the south, but very mild again.’


Sounds a typical mix of weather for the time of year 😀


I don’t think we will be in a hurry to get out today, so it could be a good time to enjoy a leisurely brunch frittata. A ‘Sunday Brunch Frittata’ or ‘Weekend English Breakfast Frittata’ … is a clever twist on the full English breakfast! Packed with sausage, smoked bacon and soft button mushrooms, this Frittata is just the perfect weekend late morning dish, and so low in carbs, it’s virtually no carb!


Ingredients
Serves Four
2 (outdoor-bred) pork sausages
1 tbsp. oil
3 smoked back bacon rashers fat trimmed cut into cubes
75 g button mushrooms sliced
65 g tomatoes halved (e.g. cherry or pomodorino)
4 large (British) free-range eggs
12.5 g bunch fresh chives snipped

Method
1. Squeeze the sausages out of their skins, and roll the sausage-meat into 12 bite-size balls.
2. Heat ½ tablespoon of the oil in a 20cm ovenproof frying pan. Add the sausage and fry all over for 1 minute, until browned and cooked through. Add the bacon and mushrooms and fry for a few minutes, until golden. Add the tomatoes for a further minute. Remove the mixture and set aside. Discard excess fat from the pan.
3. Whisk together the eggs and chives and season with freshly ground black pepper. Stir in 2/3 of the fried sausage mix. Pre-heat the grill to medium.
4. Heat the remaining oil in the frying pan over a medium heat. Add the egg mixture, tipping the pan so that it covers the base. Turn down the heat and scatter over the remaining sausage mixture. Cook for 8 minutes, or until almost set.
5. Place under a pre-heated grill, for 2-3 minutes, until the frittata is set and golden. Let cool slightly, then slide out of the pan, cut into wedges and serve.
6. Enjoy!
Recipe idea from here
If you would like a low carb vegetarian breakfast, you may like this Breakfast Casserole – see here


You will find a variety of recipe ideas and articles within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Sunday comes around again and in many areas of the UK the weather forecast is for ‘bands of heavy rain with risk of thunder, in fact a yellow warning is in place for some areas. The bands of rain will move north through the day, although some sunshine likely between these. Becoming windy in the south, but very mild again.’


Sounds a typical mix of weather for the time of year 😀


I don’t think we will be in a hurry to get out today, so it could be a good time to enjoy a leisurely brunch frittata. A ‘Sunday Brunch Frittata’ or ‘Weekend English Breakfast Frittata’ … is a clever twist on the full English breakfast! Packed with sausage, smoked bacon and soft button mushrooms, this Frittata is just the perfect weekend late morning dish, and so low in carbs, it’s virtually no carb!


Ingredients
Serves Four
2 (outdoor-bred) pork sausages
1 tbsp. oil
3 smoked back bacon rashers fat trimmed cut into cubes
75 g button mushrooms sliced
65 g tomatoes halved (e.g. cherry or pomodorino)
4 large (British) free-range eggs
12.5 g bunch fresh chives snipped

Method
1. Squeeze the sausages out of their skins, and roll the sausage-meat into 12 bite-size balls.
2. Heat ½ tablespoon of the oil in a 20cm ovenproof frying pan. Add the sausage and fry all over for 1 minute, until browned and cooked through. Add the bacon and mushrooms and fry for a few minutes, until golden. Add the tomatoes for a further minute. Remove the mixture and set aside. Discard excess fat from the pan.
3. Whisk together the eggs and chives and season with freshly ground black pepper. Stir in 2/3 of the fried sausage mix. Pre-heat the grill to medium.
4. Heat the remaining oil in the frying pan over a medium heat. Add the egg mixture, tipping the pan so that it covers the base. Turn down the heat and scatter over the remaining sausage mixture. Cook for 8 minutes, or until almost set.
5. Place under a pre-heated grill, for 2-3 minutes, until the frittata is set and golden. Let cool slightly, then slide out of the pan, cut into wedges and serve.
6. Enjoy!
Recipe idea from here
If you would like a low carb vegetarian breakfast, you may like this Breakfast Casserole – see here


You will find a variety of recipe ideas and articles within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan