Finally frittata

Soundtrack: iPod set to random.

I was still in the mood for a frittata since Thursday night's debacle. I purchased fresh turkey sausage from the grocery store yesterday, so tonight it was on!

Perhaps I will post the recipe I follow tomorrow. It was found in a magazine dedicated to low carb cuisine a number of years ago. This was also at the height of Atkins craziness, so the instructions do not skimp on the fat. Mine include a few modifications to help reduce the fat content.

The first change was to utilize Egg Beaters instead of eggs. I find the flavor of Egg Beaters to compare well against standard eggs. Their texture after cooking is not something I generally enjoy though. Experiments have proven that using them in a recipe where they are not the main texture component does not bother me.

My other alteration is to use reduced fat cheese. Kraft makes at tasty sharp cheddar cheese with reduced fat. I prefer to purchase my mozzarella pre-shredded, but most companies only offer bland, watery fat free options. Luckily HEB sells their own brand in a delicious reduced fat variety. Efforts to locate a lower fat option for cream cheese have all resulted in utter failure. Instead I simply reduce the amount placed into my frittata.