BACON, EGG AND TOMATO GRATIN

If you are a diabetic like me who enjoys potatoes, here is a good recipe for you.  I got this recipe from Southern Living after my diagnosis of diabetes.  I love potatoes and they are just not a good food for diabetics.  But when combined with the right proteins, they will not raise your blood sugar.  1 serving of this dish has 11.4 grams of protein and 11.2 grams of carbs; perfect for a diabetic.  My notes are in ( ).

2 pints grape tomatoes (or cherry tomatoes, halved)
1 bag (28-oz) frozen O'Brien potatoes, thawed (I use Ore-Ida)
1/4 cup chopped fresh chives
12 large eggs
2 tsp. coarse-grained Country Dijon mustard (I sometimes use Spicy Brown Mustard)
1 tsp salt
1/4 tsp freshly ground black pepper (spices are good for diabetics; I double this amount)
1 carton (16-oz) egg substitute
1/2 cup 1% low-fat milk
8 slices bacon, chopped and fully cooked
1/4 cup shredded Parmesan cheese

Preheat oven to 400 degrees.
Lightly spray a 9 x 13-inch baking dish or pan with nonstick cooking spray; set aside.

Place the tomatoes on a lightly greased rimmed baking sheet and roast at 400 degrees for 20 minutes or until they collapse and start to brown.

Place the potatoes in the prepared baking dish/pan.  Sprinkle with the chives and roasted tomatoes; toss gently.

Combine 1 of the eggs, mustard, salt, and pepper in a large bowl; whisk until blended.  Add the remaining eggs, egg substitute, and milk; whisk until blended.  Pour over the potatoes.  Sprinkle the bacon and cheese over  the top.

Bake, uncovered, at 350 degrees for 45 minutes or until set.

Yield: 16 servings.
This is the file photo.