Low carb. No wheat! Spinach/Pesto Frittata

Two eggs, tons of fresh spinach,  a little feta and pesto. Yum! Good for breakfast, lunch or dinner.

I'm reading a book that's pushing me beyond low-carb nutrition toward life without wheat. (I know that some friends who have endured my ravings about carbs will now be girding their loins against coming assaults on wheat. Don't worry. I'm low on the learning curve, but it IS looking like wheat-free reinforces all the low carb premises—and promises. And then some.*)


The book is Wheat Belly by cardiologist William Davis, MD and published by Rodale. It was a NY Times bestseller in 2011, but it escaped my attention. Now, however, it has me seriously thinking. There's a lot of obnoxious hype on some sites trying to sell this book. It is, after all, promising weight loss. I'm a lot more interested in the longterm health implications*, although, of course, I could stand to lose a few pounds. 


The way of eating proposed by Dr. Davis differs from the low-carb life I adopted almost 10 years ago in that it is WAY more low-carb. In my "maintenance" state, I've fudged on grains by eating low-carb tortillas made from oat fiber, wheat, soy, almond meal and sesame flour.  Only 4 net carbs and 7 grams of fiber. Virtuous! They've been a mainstay. I have also become accustomed to toasted organic sprouted grain bread, net 13 carbs, a few times a week. Although I adopted numerous other breakfasts, I never quite got over toast slathered with peanut butter and cream cheese.  I'm going to have to get over it after reading this damn book. A dear friend, recently reconnected via Facebook, turned me on to "no wheat" and essentially no grains. She wrote:

Turns out the oats and oat bran I was eating every morning (1/2 cup) were the carb that was causing me to have huge blood sugar spikes resulting in debilitating episodes of hypoglycemia every day for the past 20 years. No oats=no spikes. I don't eat any grains anymore, either. After reading 'Wheat Belly' I will never eat wheat again. Coming from someone who was a pastry chef and avid baker of things wheat for 40 years, that's saying a mouthful.

A super-creative cook, Grace also mentioned some of the great creations she uses to replace the oats. I'm hoping she'll share recipes to pass along. How about that homemade sausage using garden herbs, Grace? And the egg cups lined with prosciutto  and filled with asparagus, cream and goat cheese? We're waiting.


In the meantime, the Wheat Belly book sparked an idea for something easy and delicious using frozen pesto cubes,* which happen to be in abundance in my freezer.  This recipe is for one person. Adjust for however many you're feeding.


If you're using pesto with cheese already in it, don't add it until the spinach is wilted and the eggs are nearly cooked. Directions for using prepared pesto are in red.

Spinach, Pesto and Feta Frittata

1 pesto cube* without cheese, thawed, or a tablespoon of prepared pesto 
2-3 eggs
2-3 generous handfuls of fresh spinach
feta cheese to taste
1 tbsp olive oil (if using pesto with cheese)


Over medium heat in a nonstick skillet, add the spinach and cover until wilted. If using a pesto cube,  mix with the wilted spinach.
If using pesto with cheese already in it, add olive oil to the spinach and mix.
Crack eggs over the spinach/pesto and break yolks. Season with salt and pepper. Stir gently  to cook the eggs. 
When eggs are nearly done, add prepared pesto, if using, and mix gently.
 Sprinkle feta over the egg, spinach, pesto mix and cover. Remove from heat until feta is warmed through. It never hurts to add a sprinkle of hot pepper flakes and a dash of smoked paprika. 


*Health benefits of wheat-free diet 

*Making pesto cubes at home