When limited to a restrictive diet, one must get creative with the foods that can be tolerated…digestively speaking. Eggs and most vegetables (cooked of course!) are usually tolerated by the average person with IBD. But despite the numerous ways of incorporating eggs as a main ingredient, the available dishes are not limitless. There are only so many times you can eat plain eggs, an omelet or a quiche. Eggs are extremely versatile, and so we wanted to reincarnate eggs as more than just a breakfast food. For this blogpost we want to focus on frittatas. A healthier alternative to a quiche, a frittata omits a pastry crust (high in saturated fats) and milk usually replaces cream. The frittata filling is also less custard-like, and has more of the consistency of a hardened omelet.
Posts tagged ‘broccoli’
Marnina and I have had our fair share of problems cooking tofu. The first time we tried making tofu, we got the equivalent of overcooked scrambled eggs. We have had more success with the firm and extra-firm varieties, but sometimes we have tried stir-frying these tofu varieties and it has crumbled or never fried evenly on all sides. We have improved slightly by learning some tofu-cooking techniques, such as cutting it into 1-inch cubes and not constantly tossing it once it is in the pan. However, we have never completely ignored tofu because it is able to absorb marinades and seasonings like a sponge. We especially enjoy using it in strong Asian-flavored stir-fries because it absorbs the flavors of the other ingredients in the dish.