Perpetration for tonights pizza substitute with a dramatic carb reduction and reduced insulin spike so lowering my body fat storage instructions: Ingredients Crust 4 scrambled eggs 2 tbsp olive oil 3 minced garlic cloves 1 tbsp dried basil black pepper to taste Toppings Tomatoes purée and hot salsa 50 grams of spiced lean chicken 1 sweet diced bell peppers sliced tomatoes A dozen sliced black olives 3 sliced spring onions Instructions In a medium sized dying pan cited in foil cook the chicken and set aside. In a large pan heat the olive oil over medium high heat and add the minced garlic. Saute for 2 minutes. While the garlic is cooking, add the basil & black pepper to the scrambled eggs and mix well. Pour the egg mixture over the garlic in the dying pan and foil, turn the heat down to medium. Cover and let it cook for about 3 minutes or until the bottom of the eggs is set and firm. Do not stir or disturb the eggs while cooking. Remove the lid and transfer the the foil and partly cooked egg mix to an oven tray and place in the the oven and cook for another 3 minutes or until the top of the frittata is also firm. Remove from the oven and add evenly spread the tomato purée and hot salsa sauce. Add the cooked lean chicken and the rest of the toppings. Place the pizza substitute back in the oven and cook for another 5 minutes. Slice and serve immediately with avocado slices as a garnish
Posted on: Fri, 29 Aug 2014 13:54:21 +0000
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