Perfect Frittata anytime!

Frittata this egg based Italian dish was a happy addition to my list of breakfast, brunch, quick dinner recipes. The other day I was speaking to my BFF who lives across the  world on another continent ( thanks to technology!) and she was in the middle of making breakfast while I was getting ready to call it a day. In between our girl talk she exclaimed for she flipped her frittata wrong …..That’s when I totally saw myself whipping up this delight for our next day weekend breakfast! Now this is crazy but when I start seeing my food in front of me, is when I know this has to happen real soon…. It’s like another kind of nature’s call when the creative juices start flowing and that doesn’t let me procrastinate ( I am the  queen of that land!..) any more!

So the good ol Google presented me with innumerable recipes of Frittata but I stick with experts mostly, therefore chose this wonderful recipe of world famous Chef Gordon Ramsay…and need I say my first frittata was delightfully delicious!!!

The  family loved it and it was a nice wholesome breakfast for the fast growing lill man!

Here is the recipe link

Instead of smoked bacon I used chicken salami and for Goat cheese I just used shredded mozzarella……


Nigella sesame pancakes with avocado and peanut chutney

Another low carb, gluten-free easy to make recipe!!!!Ever since we stopped including simple carbs like polished rice or wheat flour in our diet my creative juices have been on an overdrive!!!! I have gone so experimental with my cooking these days that my family and me are actually enjoying being on low carb diet!!



  • 1 cup white sesame seeds
  • 1/2 cup regular oats
  • 1 tbsp honey
  • 2 Large eggs
  • 1 tsp Nigella ( kalaunji/kaalo jeera)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups of low-fat milk
  • 1 tbsp unsalted butter


  •  Toast sesame seeds in a large cast-iron skillet over medium-high heat. Stir constantly, until fragrant and light brown, about 4 minutes. Immediately remove from the stove. Pour into a bowl to cool.
  • In a food processor or in a grinder throw the oats and pulse until powdery. Add sesame seeds and pulse to grind. (Mixture will be mostly powdery with a few whole seeds here and there. Be sure that the sesame seeds are cooled off right because if you grind them hot they might release too much oil. Also take care not to over-grind, or again you’ll end up releasing too much oil).
  • Transfer the sesame and oats flour mixture into a large bowl and add baking soda,  salt and Nigella seeds into the flour mix.
  • Beat the eggs, milk and honey to froth. I usually put all the wet ingredients in the grinder to get a nice frothy wet mix.
  • Add the wet into the dry ingredients and mix well.
  • Melt the butter and add into the pancake mix.

To make pancakes:

  • Heat a heavy nonstick or well-seasoned cast-iron skillet over medium heat. Ladle in batter. Cook 2 to 3 minutes, flip and cook 1 to 2 minutes. Makes 6 (4-inch) pancakes.
Daily Values (based on a 2000 calorie diet)Nutritional Breakdown
Good points

Avocado peanuts chutney/dip


  • 1 cup peanuts
  • 1 small-sized avocado
  • 1 clove of garlic
  • 2 dry cayenne pepper
  • 1 tsp of salt


On a well seasoned iron skillet roast the peanuts, chillies and the garlic together.

Grind the roasted ingredients in a food processor. Then add the avocado to make a nice  smooth paste with half a cup of water. You can change the consistency of your dip with water as per your taste and liking. This can also be stored for later use with other dishes, like I used it as a dip with my crunchy vegetable salad of cucumbers, carrots and peppers! Tastes delicious 🙂

Nutritional Breakdown
Daily Values (based on a 2000 calorie diet)
Good points

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