Reprinted from The Blood Type Diet Website (www.dadamo.com)

Spring Frittata

Contributed by: joyfulheartAdded: Mar 25, 2010 at 09:25 PM


Description:

A pretty one-dish-meal - protein/veggie combo appropriate for breakfast, lunch or dinner. Great for parties and pot lucks, too.

Best Used By Blood Types:
  • Type A (4 beneficials)
  • Type A Non Secretor (3 beneficials)
  • Type AB (4 beneficials)
  • Type AB Non Secretor (4 beneficials)
  • Type B (3 beneficials)
  • Type B Non Secretor (3 beneficials)
  • Type O (3 beneficials)
  • Type O Non Secretor (4 beneficials)
Category:
  • Entree
Ingredients:
  • Olive Oil - 2 Tablespoons
  • Leeks - 2, whites only, thinly sliced
  • Eggs, 12, beaten
  • Asparagus tips, blanched
  • Spinach, 2 cooked cups with water squeezed out (18 oz. raw = 2 cups cooked)
  • Parsley or Basil - 1/4 cup, chopped
  • Goat Cheese - 4 oz. crumbled
  • Goat Jack style cheese or Parmesan or other beneficial cheese - 1/2 cup
  • Salt - 1/2 teaspoon or omit
  • Pepper, Ground Black - 1/4 teaspoon or omit
How to make it:
  1. Preheat oven to 350
  2. Saute leeks in olive oil about 10 minutes.
  3. Remove from heat and cool completely.
  4. All veggies should be cooled after they are prepared.
  5. In a large mixing bowl, combine the eggs with the rest of the ingredients.
  6. Mix well!
  7. Prepare a springform pan with oil and an approved flour to prevent sticking.
  8. Use olive oil dusted with cornmeal.
  9. Pour the egg mixture into the pan.
  10. Bake for 45 minutes to an hour, until solid to the touch and a toothpick comes out clean.
  11. Cool in pan on wire rack for 5 minutes.
  12. Loosen around the edge with a knife.
  13. Invert the frittata onto a serving plate and remove sides and base of springform pan and flip right side up onto another serving plate - or - remove the sides of the springform pan and transfer onto serving plate.
  14. Can be served warm or at room temperature.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Egg (chicken)1 N N N B N N N N
Asparagus1 N N N N N N N N
Spinach/Spinach Juice1 ,2 B B N N N N B B
Olive Oil1 ,3 B B B B B B B B
Basil1 N N N N N N N B
Parsley1 B N B B B B B B
Egg White (chicken)1 N N B B N N N N


BTD Variations and Substitutions Analysis:

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Pepper (Black/ 'White') Commer...1 ,2 A A A A A A A A

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Parmesan Cheese1 A A A A N A A A
Goat Cheese- N N B N B B N A

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Leek1 ,3 B B N N N N A A

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients which may have a high mold count.
[3] This recipe uses ingredients rich in lignans.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised May 04, 2010 at 05:20 PM By: Lola