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Spinach and Ricotta Frittata - Cooking, Coaching & Conversations with Dr Lucy

recipes Sep 07, 2021

This week on cooking, coaching & conversations, Dr Lucy Burns showed how to create a delicious spinach & ricotta frittata as well as an easy chocolate mousse recipe.



  • olive oil or coconut oil
  • onions, chopped
  • 1 box of frozen chopped spinach
  • mushrooms, chopped
  • 12 eggs
  • 1 large tub of smooth ricotta
  • pure cream
  • Mingle Seasonings - garlic & dill
  • sun-dried tomatoes, drained
  • olives
  • grated cheese


  1. Preheat your oven.
  2. Heat an oven-proof pan with some olive oil or coconut oil.
  3. Add in some chopped onions and the frozen spinach.
  4. Add the chopped mushrooms to the pan and stir.
  5. In a large bowl, add in the eggs and whisk them together to break up.
  6. Add the ricotta and cream to the whisked eggs and whisk together.
  7. Add the garlic & dill seasoning and the sun-dried tomatoes to the egg mixture and stir through.
  8. Pour the egg mixture into the pan and sprinkle in some olives if using them.
  9. Sprinkle grated cheese over the top of the egg mixture.
  10. Bake in the oven until cooked through and golden brown on top.



  • 2 large avocados
  • vanilla extract
  • pure cream
  • 2 large spoonfuls of cacao powder
  • 60g granulated erythritol


  1. Remove the seeds from the avocado and remove the skin.
  2. Place the avocado in a blender or food processor with the vanilla, cream, cacao powder and erythritol.
  3. Blend until completely smooth and combined. You may need to use more or less sweetener, depending on your tastes.

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