San Diego holistic nutritionist Torie Borrelli's new book, Mexican Keto Cookbook, features 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
Butter, coconut oil or nonstick spray, for coating
1 sweet potato, peeled and sliced into 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
¼ cup tomato or tomatillo salsa, optional
Heat oven to 350 degrees. Coat an 8-inch pie plate or other round oven-safe dish with butter or oil (such as coconut) or avocado oil spray.
Lay the sliced sweet potato 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.
Pour in the eggs, add the greens and then top with the avocado slices. Bake for 20 to 25 minutes more, until the middle is no longer jiggly. Top with the cheese and salsa (if using).
Makes 8 servings.
Recipe adapted from The Mexican Keto Cookbook by Torie Borrelli
Editor's note: This recipe as published by the San Diego Union-Tribune did not include nutrition data. The following information was compiled using the U.S. Department of Agriculture FoodData Central database.
Nutrition information: Each serving (prepared with arugula, soft goat cheese and tomatillo salsa) contains approximately 160 calories, 9 g protein, 10 g fat, 6 g carbohydrate (1 g sugar), 192 mg cholesterol, 192 mg sodium and 2 g fiber.
Carbohydrate choices: .5.
Food on 01/15/2020