Having recently undertaken a genetic test which looks at genes relating to optimising diet, I discovered that I am very sensitive to carbohydrates; I absorb them really quickly and then get really hungry 2 hours later, which isn’t great for energy or mood. With this in mind I avoid really high carb meals like pasta, rice dishes and breads and feel much better for it as a result. Eating this way can also help support weight loss.

To make this recipe, you will need:

2 large eggs, preferably organic (great source of protein)
1 medium carrot, 
1/2 large courgette (approximately 2 portions of veg)
Extra Virgin Olive Oil (a healthy monounsaturated fat) and salt and pepper to taste.

Method:

Shred the vegetables and squeeze out any excess liquid with kitchen roll (this is important, or your fritta will be soggy). Add one egg, salt and pepper to taste and combine. Heat 1-2 tbsps olive oil in a pan, add the mixture (either making one big fritta, or several smaller ones) and gently fry on a low to medium heat until a deep golden colour on one side. Carefully turn over and repeat on the other side. Once cooked remove from pan and fry the second egg (or whatever else you want with it as this could be an accompaniment for lots of other savoury dishes). Serve alone or with salad. #lowcarb #eattherainbow #eggs #oliveoil #genetictesting #nutrigenomics #nutritionaltherapy #easylunches #optimalnutrition