Eating well during the menopause while reducing the problems associated with it. The shrimp are low in unsaturated fatty acids and high in protein. They are also a great source of vitamin B12 and a good source of the mineral selenium, which serves as a powerful antioxidant in the fight against cancer and premature aging. Celery also has anti-inflammatory properties and contains beneficial amounts of potassium, which helps relieve fluid retention.
Ingredients
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6 eggs
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freshly ground sea salt and black pepper
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3 tablespoons soy cream
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4 teaspoons soy sauce, plus some extra for sprinkling
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2 tablespoons olive oil
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2-3 thin slices of ginger root, finely chopped
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1 stalk from the center of the celery, thinly sliced
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6 spring onions, cut into rings
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200 grams bean sprouts
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1 tablespoon linseed
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85 grams of peeled and cooked small shrimps
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a few sprigs of chives, diced diagonally (optional)
Preparation
Preheat the grill. Beat the eggs well in a bowl. Season to taste with some salt and plenty of pepper and stir in the soy cream. Add the soy sauce and mix everything well.
Heat half the oil in a wok or large frying pan and stir-fry the ginger, celery and spring onions until soft. Then add the bean sprouts, linseed and shrimp, stir the mixture and heat through – not too long. Set the mixture aside and keep warm.
Grease the bottom and sides of an oven-safe skillet with the remaining oil and place over medium to hot heat. Once the oil is hot, stir the egg mixture again and pour it into the pan.
Pull the edges of the set egg toward the center two or three times and immediately spoon the celery mixture on top. Divide it well over the egg mass and press it in slightly. Cook over medium heat for about 3 minutes until the bottom is firm.
Place the pan as close to the grill as possible and grill the frittata until the top is lightly browned and completely set. Serve the frittata in wedges, drizzle over some soy sauce and garnish with chives, if desired.
Excellent content of phytoestrogens: isoflavones in the soy cream and coumestans in the bean sprouts.
This recipe is from the book Healthy Eating in Menopause, written by Marilyn Glenville and Lewis Esson. It is available under ISBN 9789066119550.
Number of persons
4
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| Egg white |
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| Saturated fat |
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| Fibres |
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