25+ Delectable Friday Diabetic Pioneer Woman Recipes for a Healthy Weekend Feast

Fridays are a time to unwind, relax, and enjoy a delicious meal to kick off the weekend.

However, for those managing diabetes, finding the right recipes that are both flavorful and blood sugar-friendly can be challenging.

Enter the 25+ Friday Diabetic Pioneer Woman Recipes, a carefully curated collection of mouth-watering, nutritious dishes that are designed to satisfy your taste buds while supporting your health goals.

These recipes combine fresh ingredients, low-carb options, and diabetic-friendly substitutions, making them perfect for anyone who wants to enjoy a tasty and wholesome Friday meal.

Whether you’re in the mood for a savory main course, a light and refreshing salad, or a hearty dessert, these recipes offer something for everyone.

25+ Delectable Friday Diabetic Pioneer Woman Recipes for a Healthy Weekend Feast

With these 25+ Friday Diabetic Pioneer Woman Recipes, you can enjoy the joy of a delicious and satisfying meal without compromising your health goals.

Each recipe is designed to provide balanced nutrition, using ingredients that help maintain steady blood sugar levels while still delivering on taste and variety.

Whether you’re hosting a Friday night dinner with family or simply preparing a quick meal to end your week on a high note, these diabetic-friendly recipes will ensure that you enjoy the flavors of Friday without any guilt.

So, grab your apron, try out these recipes, and let your weekend begin with a healthy and hearty meal!

Zesty Lemon Herb Grilled Chicken

A delightful and healthy meal, this grilled chicken is marinated in a tangy lemon herb mixture that enhances its flavor while keeping it diabetic-friendly. Packed with protein and low in carbs, this dish is perfect for a light Friday dinner that doesn’t compromise on taste or nutrition. The fresh herbs and lemon juice add brightness, making it a family favorite for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
2. Place chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated. Let it marinate in the refrigerator for at least 2 hours or overnight for best results.
3. Preheat a grill or grill pan over medium-high heat.
4. Remove the chicken from the marinade, discarding any excess.
5. Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F.
6. Let the chicken rest for a few minutes before serving.

This vibrant dish is a fantastic way to kick off the weekend while maintaining a diabetic-friendly diet. Pair it with a fresh green salad or steamed vegetables for a complete, nutritious meal.

Spicy Cauliflower Rice Stir-Fry

This colorful stir-fry is a low-carb, nutrient-packed meal that brings together the warmth of spices with the satisfying texture of cauliflower rice. Ideal for diabetics, this recipe substitutes traditional rice with cauliflower, making it a healthy choice without sacrificing flavor. It’s a quick and easy meal that can be whipped up in under 30 minutes, perfect for busy Fridays.

Ingredients:

• 1 medium head cauliflower (or 4 cups pre-riced cauliflower)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 1 tbsp soy sauce (low sodium)
• 1 tsp sriracha or chili garlic sauce (optional)
• 1 tsp ground ginger
• 2 eggs, lightly beaten
• Salt and pepper to taste
• Green onions and sesame seeds for garnish

Instructions:

1. If using a fresh cauliflower head, pulse florets in a food processor until it resembles rice. Set aside.
2. Heat olive oil in a large skillet or wok over medium heat.
3. Add the diced onion and garlic, sautéing until fragrant and translucent.
4. Stir in the mixed vegetables and cook until tender, about 5 minutes.
5. Push the vegetables to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
6. Add the cauliflower rice to the pan, followed by soy sauce, sriracha, ginger, salt, and pepper. Stir well to combine.
7. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.
8. Garnish with green onions and sesame seeds before serving.

This stir-fry is a satisfying, flavorful alternative to traditional takeout. It’s a great way to sneak in more vegetables while sticking to a diabetic-friendly meal plan.

Berry Bliss Chia Pudding

End your Friday on a sweet and healthy note with this creamy chia pudding topped with fresh berries. Rich in fiber and omega-3s, this dessert is not only diabetic-friendly but also incredibly easy to prepare. The natural sweetness of the berries pairs perfectly with the silky texture of the pudding, making it a guilt-free indulgence.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk (or milk of choice)
• 1 tsp vanilla extract
• 1-2 tbsp sugar-free sweetener (like stevia or monk fruit)
• 1/2 cup mixed fresh berries (blueberries, raspberries, strawberries)
• A few mint leaves for garnish (optional)

Instructions:

1. In a mixing bowl, whisk together almond milk, vanilla extract, and sweetener until well combined.
2. Stir in the chia seeds, ensuring they’re evenly distributed.
3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Before serving, give the pudding a good stir to break up any clumps.
5. Spoon the pudding into serving glasses or bowls and top with fresh berries and mint leaves.

This pudding is a refreshing way to wrap up your day. It’s versatile, easy to prepare ahead of time, and offers a naturally sweet treat without spiking blood sugar levels. Perfect for those looking to satisfy their sweet tooth while staying healthy!

Avocado and Tuna Salad Lettuce Wraps

A healthy and satisfying meal, these avocado and tuna salad lettuce wraps are perfect for a light, low-carb lunch or dinner. The creamy avocado pairs beautifully with the tuna, and the fresh lettuce acts as a crunchy wrap, making this a filling and diabetic-friendly option. It’s an easy, no-cook meal that can be thrown together in minutes, perfect for a busy Friday or when you want something light yet filling.

Ingredients:

• 1 can of tuna in water, drained
• 1 ripe avocado, mashed
• 1/4 cup Greek yogurt (unsweetened)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 small celery stalk, diced
• Salt and pepper to taste
• Large lettuce leaves (such as Romaine or Butterhead) for wrapping

Instructions:

1. In a bowl, mash the avocado and mix it with Greek yogurt, Dijon mustard, lemon juice, celery, salt, and pepper.
2. Add the drained tuna to the avocado mixture and stir well until fully combined.
3. Take large lettuce leaves and spoon the tuna salad onto each leaf.
4. Roll the lettuce leaf around the filling like a wrap, and serve immediately.

This dish is a wonderful combination of healthy fats from the avocado and lean protein from the tuna. It’s perfect for those who want to enjoy a satisfying meal without worrying about blood sugar spikes. You can also add some sliced veggies or a drizzle of olive oil for added flavor.

Roasted Sweet Potato and Kale Salad

This hearty salad is packed with nutrients and flavor, making it an excellent choice for a diabetic-friendly lunch or dinner. The roasted sweet potatoes provide a touch of natural sweetness, while the kale is rich in fiber and antioxidants. The addition of a lemon-tahini dressing ties everything together, making it a refreshing and wholesome meal that’s easy to prepare.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 4 cups kale, chopped and stems removed
• 1/4 cup red onion, thinly sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp maple syrup (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, cumin, paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, or until they are tender and lightly browned.
4. While the sweet potatoes are roasting, massage the kale with a little olive oil to soften it.
5. In a small bowl, whisk together tahini, lemon juice, water, and maple syrup (if using) to make the dressing.
6. In a large bowl, combine the roasted sweet potatoes, kale, and red onion. Drizzle the dressing over the salad and toss to coat.
7. Serve immediately or chill in the fridge for later.

This salad is not only diabetic-friendly but also a filling and nutritious option for a light meal. The combination of roasted sweet potatoes and kale creates a beautiful balance of flavors and textures that everyone will enjoy.

Almond-Crusted Salmon with Asparagus

A simple yet elegant meal, this almond-crusted salmon is a perfect dish for a diabetic-friendly Friday dinner. The almond crust provides a satisfying crunch, while the salmon is rich in omega-3 fatty acids, promoting heart health. Paired with asparagus, a low-carb vegetable, this meal is a complete and nutritious option for any evening.

Ingredients:

• 4 salmon fillets
• 1/2 cup almond meal (or finely chopped almonds)
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon zest
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine almond meal, parsley, lemon zest, salt, and pepper.
3. Brush the salmon fillets with Dijon mustard on both sides.
4. Coat the top of each fillet with the almond mixture, pressing gently to adhere.
5. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Sear the salmon fillets, skin-side down, for 2-3 minutes, until the skin is crispy.
7. Transfer the skillet to the oven and bake the salmon for 8-10 minutes, or until it reaches an internal temperature of 145°F.
8. Meanwhile, steam or roast the asparagus until tender, about 5-7 minutes.
9. Serve the almond-crusted salmon with the asparagus.

This dish is a perfect balance of healthy fats, lean protein, and fiber, making it a great option for anyone managing diabetes. The almond crust adds a flavorful crunch that pairs beautifully with the tender salmon and asparagus.

Spaghetti Squash Primavera

A healthy, low-carb twist on traditional pasta, this spaghetti squash primavera is full of vibrant vegetables and a light tomato sauce, making it the perfect diabetic-friendly dish for a Friday meal. The spaghetti squash is roasted to create a noodle-like texture, and the vegetables are sautéed to bring out their natural sweetness. This dish is light yet filling and ideal for a healthy weekend meal.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 garlic clove, minced
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
3. Roast the squash for 40-45 minutes, or until the flesh is tender and can easily be scraped into strands with a fork.
4. While the squash roasts, heat olive oil in a large skillet over medium heat.
5. Add the onion, bell pepper, zucchini, and tomatoes. Sauté until the vegetables are tender, about 8 minutes.
6. Add the garlic, basil, oregano, salt, and pepper, and cook for an additional minute.
7. Once the squash is done, scrape the flesh into “noodles” using a fork and add to the skillet with the vegetables.
8. Toss everything together and serve with grated Parmesan if desired.

This dish is a flavorful and filling alternative to pasta, with the added benefit of being low in carbs and high in fiber. It’s a great way to enjoy a comforting meal while keeping your blood sugar levels in check.

Grilled Shrimp and Avocado Salad

This refreshing and light salad combines grilled shrimp with creamy avocado, making it a perfect diabetic-friendly meal for a Friday. The shrimp provides lean protein, while the avocado adds healthy fats and fiber. Paired with a tangy citrus dressing, this salad is not only nutritious but also bursting with flavors, making it a delightful and satisfying dish to enjoy.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 2 tbsp fresh cilantro, chopped

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp apple cider vinegar
• 1 tsp honey (optional)
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium heat.
2. Toss the shrimp in olive oil, paprika, garlic powder, salt, and pepper.
3. Grill the shrimp for 2-3 minutes on each side, or until pink and opaque.
4. While the shrimp is grilling, prepare the salad by combining the diced avocado, cherry tomatoes, cucumber, red onion, mixed greens, and cilantro in a large bowl.
5. In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, honey (if using), salt, and pepper to make the dressing.
6. Once the shrimp is ready, add it to the salad and drizzle with the citrus dressing.
7. Toss the salad gently and serve immediately.

This salad is packed with protein, healthy fats, and fiber, making it a perfect choice for those looking to maintain stable blood sugar levels while enjoying a flavorful meal. It’s also quick and easy to prepare, making it ideal for a busy Friday.

Cauliflower and Chickpea Curry

A rich, flavorful curry that’s both comforting and healthy, this cauliflower and chickpea curry is a perfect vegetarian option for a diabetic-friendly Friday meal. Packed with fiber and plant-based protein, it’s a filling dish that’s low in carbs. The spices create a warm, aromatic sauce that’s complemented by the mild sweetness of the cauliflower and chickpeas.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp coconut oil or olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1/2 cup canned diced tomatoes
• 1/2 cup coconut milk (unsweetened)
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat the oil in a large pot over medium heat.
2. Add the diced onion, garlic, and ginger, and sauté until the onion is translucent, about 5 minutes.
3. Stir in the curry powder, turmeric, cumin, and cinnamon, and cook for 1-2 minutes to bloom the spices.
4. Add the cauliflower florets, chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
5. Bring the curry to a simmer and cook for 20-25 minutes, until the cauliflower is tender and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Serve the curry hot, garnished with fresh cilantro.

This cauliflower and chickpea curry is a warm, nourishing dish that’s perfect for a cozy Friday meal. It’s filling, full of flavor, and completely diabetic-friendly. Pair it with a side of cauliflower rice or a simple salad for a complete meal.

Baked Chicken Parmesan with Zucchini Noodles

A healthier version of the classic Chicken Parmesan, this baked chicken is coated with a light almond flour crust and baked to perfection, then topped with marinara sauce and mozzarella. Paired with zucchini noodles, this dish is a great low-carb, diabetic-friendly alternative to traditional pasta. It’s a filling, flavorful meal that’s sure to satisfy your cravings without the guilt.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 egg, beaten
• 1/2 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a shallow dish, combine almond flour, Parmesan cheese, oregano, garlic powder, salt, and pepper.
3. Dip each chicken breast into the beaten egg, then coat it in the almond flour mixture, pressing to adhere.
4. Place the coated chicken breasts on a baking sheet lined with parchment paper.
5. Bake the chicken for 20-25 minutes, or until it reaches an internal temperature of 165°F.
6. While the chicken bakes, heat olive oil in a large skillet over medium heat.
7. Add the zucchini noodles and sauté for 3-4 minutes, just until tender. Season with salt and pepper.
8. Once the chicken is done, remove it from the oven and top each breast with marinara sauce and shredded mozzarella cheese.
9. Return the chicken to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
10. Serve the chicken on top of the zucchini noodles and enjoy!

This baked chicken Parmesan with zucchini noodles is a delicious and low-carb alternative to the traditional dish. It’s a perfect choice for a Friday dinner, providing all the flavors you love without the added carbs, making it an excellent option for those managing their blood sugar levels.

Roasted Salmon with Lemon-Dill Sauce

This roasted salmon recipe, paired with a tangy lemon-dill sauce, is a healthy and flavorful dish that’s easy to prepare for a diabetic-friendly meal. The salmon is rich in heart-healthy omega-3 fatty acids, and the lemon-dill sauce adds a refreshing, bright touch that complements the fish beautifully. It’s an elegant yet simple meal that’s perfect for a special Friday dinner.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup Greek yogurt (unsweetened)
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle the salmon fillets with olive oil and season with salt and pepper.
3. Place the salmon on a baking sheet lined with parchment paper.
4. Roast the salmon for 12-15 minutes, or until it reaches an internal temperature of 145°F.
5. While the salmon is cooking, prepare the lemon-dill sauce by mixing the Greek yogurt, dill, lemon juice, lemon zest, and Dijon mustard in a small bowl.
6. Once the salmon is done, serve it with a generous spoonful of the lemon-dill sauce.

This roasted salmon with lemon-dill sauce is a quick, nutritious, and satisfying meal. It’s perfect for those following a diabetic-friendly diet, as it’s rich in protein and healthy fats, without any added carbs. It’s a great way to enjoy a restaurant-quality meal at home!

Eggplant and Mushroom Stir-Fry

This simple and vibrant stir-fry is a perfect diabetic-friendly dish packed with vegetables that are both low in carbs and high in fiber. The combination of eggplant and mushrooms creates a savory and satisfying base, while a light soy sauce and garlic dressing adds a touch of flavor. This stir-fry is quick to prepare and makes for an excellent side dish or a light main course for a Friday evening.

Ingredients:

• 1 medium eggplant, sliced into thin rounds
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1/2 tsp ginger, grated
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the eggplant and sauté for about 5 minutes, until it starts to soften.
3. Add the mushrooms, garlic, and ginger to the skillet. Stir and cook for another 5 minutes, until the mushrooms are tender.
4. Stir in the soy sauce and sesame oil, and cook for another 2-3 minutes.
5. Season with salt and pepper to taste.
6. Garnish with green onions and serve immediately.

This eggplant and mushroom stir-fry is a low-carb, flavorful dish that’s both nutritious and filling. It’s perfect for anyone looking for a light yet satisfying meal. The umami flavors from the mushrooms and soy sauce make this a delicious addition to any diabetic-friendly meal plan.

Spicy Tofu and Broccoli Stir-Fry

This spicy tofu and broccoli stir-fry is packed with plant-based protein, fiber, and nutrients. The tofu takes on a rich, savory flavor from the sauce, while the broccoli adds a nice crunch and is full of antioxidants. It’s a diabetic-friendly dish that’s low in carbs but high in protein and fiber, making it both filling and healthy.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp sriracha (or more for heat)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame seeds (optional)
• Green onions, chopped for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the cubed tofu and cook for 5-7 minutes until golden brown and crispy on all sides.
3. Remove the tofu from the skillet and set aside. In the same skillet, add the broccoli and cook for 3-4 minutes until tender but still crisp.
4. In a small bowl, whisk together the soy sauce, sriracha, rice vinegar, and sesame oil.
5. Add the garlic and ginger to the skillet and sauté for 1 minute, until fragrant.
6. Return the tofu to the skillet and pour the sauce over it. Toss to coat evenly and cook for another 2-3 minutes.
7. Garnish with sesame seeds and green onions before serving.

This spicy tofu and broccoli stir-fry is perfect for a quick, healthy dinner. It’s full of plant-based protein, healthy fats, and fiber, which help manage blood sugar levels. The heat from the sriracha combined with the sesame oil gives this dish a delicious and bold flavor.

Grilled Turkey Burgers with Cucumber Salad

These juicy turkey burgers are a healthier alternative to traditional beef burgers and are perfect for a diabetic-friendly Friday meal. Turkey is lower in fat and high in protein, making it a great choice for controlling blood sugar levels. Paired with a refreshing cucumber salad, this dish is light yet satisfying, and it’s a great way to enjoy a grilled meal without the extra carbs.

Ingredients:

• 1 lb ground turkey breast
• 1/4 cup onion, finely chopped
• 1 tbsp garlic powder
• 1 tbsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil (for grilling)

For the cucumber salad:

• 1 large cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh dill, chopped

Instructions:

1. Preheat the grill or a grill pan over medium heat.
2. In a bowl, mix the ground turkey with chopped onion, garlic powder, oregano, salt, and pepper. Form the mixture into four equal-sized patties.
3. Brush the grill with olive oil and cook the patties for 5-6 minutes per side, or until the internal temperature reaches 165°F.
4. While the burgers are grilling, prepare the cucumber salad. In a bowl, combine the sliced cucumber, red onion, apple cider vinegar, olive oil, salt, and pepper. Toss gently to combine.
5. Once the burgers are cooked, serve them with the cucumber salad on the side.

These grilled turkey burgers are a great low-carb, high-protein option that’s perfect for a light yet filling meal. The refreshing cucumber salad balances the richness of the turkey, making this a satisfying and diabetic-friendly dish for any day of the week.

Zucchini and Tomato Frittata

This zucchini and tomato frittata is a healthy, low-carb meal that’s both easy to prepare and packed with nutrients. It’s perfect for breakfast, lunch, or even a light dinner. The zucchini adds a mild flavor and a lot of fiber, while the tomatoes provide a touch of sweetness. Eggs are a great source of protein, making this frittata filling and diabetic-friendly.

Ingredients:

• 6 large eggs
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup low-fat cheese (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil, chopped for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat.
3. Add the zucchini and red onion and sauté for about 5 minutes, until tender.
4. Add the cherry tomatoes and cook for another 2-3 minutes.
5. In a bowl, whisk the eggs with salt and pepper. Pour the eggs over the vegetables in the skillet.
6. Let the eggs cook for 2-3 minutes, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until the eggs are set and lightly golden.
8. Remove from the oven, sprinkle with cheese (if using), and garnish with fresh basil.

This zucchini and tomato frittata is a low-carb, protein-packed meal that’s perfect for managing blood sugar levels. The combination of fresh vegetables and eggs makes this dish both nutritious and satisfying, and it’s a great choice for any time of day.

Note: More recipes​ are coming soon!