I’m back to eating properly, which for me means whole foods, no flours or sugar, and a diet very low in carbohydrates. I have yet to find the perfect balance of protein, fat, and carbohydrates for me. Those grains just do something whacky to my system.
I picked up the newest Atkins book the other day. (Hint: It’s not written by Atkin’s wife or Atkins (obviously) so don’t be like me and look for it under the As.) So far I have read 1/3 of the book and am pleased with the changes made to the food plan. Granted, the last Atkins book I read was in the 90s. Maybe these changes aren’t so much new as they are new to me. Anyway, the plan is far more focused on vegetables, offers meal plans for vegetarians and vegans, and seems to have done away with the “eat all the bacon and butter you want” marketing plan. The reason I bought it is because of the way they reintroduce grains. They do a staggered approach which allows you to take note of what works for you. I would love to say that I could do this on my own without buying a book, but I’m not that disciplined. I do best when someone tells me what to do and how to do it.
My family just read that last sentence and dropped to the ground in a fit of hysterics. I guess I should clarify that my love of instruction is limited to diet and nutrition.
serves two (you can also eat it for breakfast and lunch, which is what I will probably do)
- 3 eggs (one more would probably be better, but I’m not a fan of eggs)
- 1 ounce brie cheese
- 1 handful spinach
- 2 TB butter
Crack eggs in bowl and whisk vigorously. Melt butter in 9 inch skillet and swirl to coat pan. (If you have a nonstick skillet you can use less butter or a spritz of nonstick spray.) Add eggs and cook on the stove over low heat until eggs are nearly set. To make things go a bit quicker, pull back the edges of the fritata and allow the raw egg to run underneath.
Add spinach and cheese.
To ensure the cheese melts and the top is cooked enough for your taste, you can either cover the pan with a lid or pop it in the broiler. I like using the broiler. If you leave it on the stove, your eggs will continue to cook on the bottom. The broiler is faster, too, and should only take a minute or two. Certainly not 3-4 minutes while you compulsively check your email, which will burn your spinach. Not that I know anything about that.
(I call this lazy because there are a host of ingredients that would have spiced this up, like scallions, garlic, tomatoes, etc. Consider this a base recipe.)