Archive | Eggs RSS feed for this section

Frittata or Quiche~you decide

9 Jul

I found these carb friendly recipes in the NYTimes today.  Always a great “go to” meal!

 

   Mushroom and Spinach Frittata

mushroom and spinach frittata

tunisian cauliflowerTunisian Style Baked Cauliflower Frittata

Leek Quiche 

leek quiche

Advertisements

Whip up a Soufflé like a pro!

6 Feb

IMG_0144Last night I made a Spinach and Cheddar Soufflé.  It was light, fluffy and delicious.  This is a recipe from Ina Garten that I found in House Beautiful magazine.  Apparently the Barefoot Contessa swears by this recipe and I understand why!  Foolproof for sure.   My only recommendation is it took 40 minutes to bake.  At 35 mins it was not quite set. I served it with an arugula salad with radishes, red peppers and shaved parmesan cheese.  The dressing was a red wine vinegar variation on my usual balsamic vinaigrette.   Leftovers make a wonderful breakfast!

Ina Garten’s Spinach and Cheddar Soufflé

Serves 2 to 3

Ingredients
3 tablespoons unsalted butter, plus extra for greasing the dish

1/4 cup finely grated Parmesan cheese, plus extra for sprinkling

3 tablespoons all-purpose flour
 (the flour adds about 5 carbs per serving)

1 cup scalded milk

1/4 teaspoon nutmeg

Pinch of cayenne pepper

Kosher salt and freshly ground black pepper

4 extra-large egg yolks, at room temperature

1/2 cup grated aged Cheddar cheese, lightly packed

1 package frozen chopped spinach, defrosted and squeezed dry

5 extra-large egg whites, at room temperature

1/2 teaspoon cream of tartar

Directions
1. Preheat the oven to 400 degrees. Butter the inside of one 6-to-8-cup soufflé dish (6 1/2 to 7 1/2 inches in diameter x 3 1/2 inches deep) and sprinkle evenly with Parmesan.

2. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over low heat, whisking constantly, for one minute, until smooth and thick.

3. Off the heat, but while still hot, mix in the egg yolks. Stir in the Cheddar, the Parmesan, and the spinach, and transfer to a large mixing bowl.

4. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for one minute, on medium speed for one minute, then finally on high speed until firm, glossy peaks are formed.

5. Whisk one-quarter of the egg whites into the cheese sauce to lighten, and then fold in the rest. Pour into the prepared soufflé dish, then smooth the top. Draw a large circle on top with the spatula and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.    IMG_0138

NOTE: To make in advance, prepare the recipe through Step 3 (adding the cheeses). You can do this up to 2 hours ahead. Keep mixture covered at room temperature, and then proceed with the recipe just before baking.  This is what I did and it worked perfectly.  

IMG_0148

Just in from Winter Park, CO

18 Oct

Sarah sent this and it looks so good.  Great hearty breakfast using a 1 carb tortilla, shredded cheddar cheese, bacon, eggs and avocado.  Such a great way to start the day before hitting the slopes. Honestly, breakfast is just the best when you are living low carb!

Quick and easy breakfast

12 Oct

No time for frying pans and all the mess, here is a simple delicious way to prepare eggs.  Now there is no excuse for not having breakfast! Thanks Betsy for sharing this great recipe.

Coat a microwave-safe large coffee mug or custard cup with cooking spray or butter. The eggs will rise so be sure to cover the entire area.  Add two eggs, 2 T cream, salt and pepper. Beat with fork until blended. Cook on full power for 35-40 seconds and stir. Continue cooking unti eggs are set, about 40 seconds longer. (microwave times vary) Top with shredded cheese if desired.

Above is a great quick way to have breakfast, but here is my absolutely favorite way to have breakfast.  Breakfast in bed brought to me by room service. I am not sure which is better breakfast in bed or eating sausages with no guilt whatsoever? A toss up.. 

Meringues-a perfect little treat

6 Oct

Fall has arrived and the chill in the air really inspired me to bake today.  I was already making Low Carb Butter-Pecan Crème Brulee, for dinner guests tonight and it left me with 4 egg whites. I hated to waste the egg whites, so meringues seemed the perfect choice.

Low Carb Chocolate Meringue Cookies (makes 50+)

(a delicate little cookie with nice chocolate taste, great with coffee)

4 egg whites

1/8 tsp cream of tartar

1/2 tsp vanilla extract

5 T + 1 tsp Splenda sugar blend (yellow bag in baking section of grocery store)

2 T unsweetened Cocoa powder

Preheat oven to 350 degrees

Combine egg whites, cream of tartar and vanilla. Beat this mixture until soft peaks form. Slowly add Splenda; beat til stiff peaks form and looks glossy.  Gently fold in cocoa powder. 

Using pastry bag with star tip, twirl in small circle to form cookie on a parchment lined baking sheet. Alternatively you may drop by teaspoonfuls onto greased baking sheet. Bake for 30 minutes. 

Less than 1 carb per cookie. 

Tip-these may be placed close together on baking sheet as they do not spread. Move along quickly when making these as the meringue tends to deflate! My last batch looked a little flat.

Juicy burger idea from Winter Park, CO

5 Oct

Just got a yummy dinner idea from Sarah & Chris of creme brulee fame!  

(80/20) organic beef

Neiman ranch bacon

egg

sautéed onion slice

slice of cheddar cheese

low carb bread

Grill burger.  While burger grilling, cook bacon, remove bacon from pan when done. In the bacon grease fry one egg.  Slice cheddar cheese and toast one slice low carb  bread.

Butter bread, top with burger, cheese, bacon, sautéed onions and top off with fried egg!

This recipe alone is a great reason to live the low carb life! 

Make your own “bread”

20 Sep

I found this recipe for Oopsies while searching online for low carb bread. They remind me of a Gougère.  But much quicker to do and no flour or cheese.  I suppose with a little fiddling cheese could be added. They are very eggy and nothing like bread but it makes a great base for a ham and cheese melt. I think a sweetened version would be easy, add a little splenda to the batter and make one large Oopsie.  Spread with whipped cream and berries.

Oopsie Bread (makes 6 medium)

Preheat oven to 300 degrees and prepare baking sheet with parchment paper.

3 large eggs, separated (whites in one bowl, yolks in another)

3 ounces of cream cheese

pinch of salt

1/2 tsp baking powder

Beat yolks with cream cheese and baking powder until creamy. Whip egg whites with pinch of salt until very stiff peaks form. 

Gently add egg whites into the yolk mixture, taking care not to break down egg whites.

Mound 6 separate oopsies on prepared baking sheet spread a little to create a circle. Option-make one large oopsie for a dessert.

Bake for 30 minutes until golden brown on top. 

Ham & Cheese Melt with Oopsie Bread

Carb Kick

Welcome to my low carb life..

Mark's Daily Apple

Serving up health and fitness insights (daily, of course) with a side of irreverence.

I Breathe I'm Hungry

Low Carb. Gluten Free. Delicious

Your Lighter Side

Life, Liberty and the Pursuit of Gluten-Free, Sugar-Free, Low-Carb, Atkins, Diabetic, Ketogenic Healthy Eating

Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

Terry Walters

Welcome to my low carb life..

Gary Taubes

Author of The Case Against Sugar, Why We Get Fat and Good Calories, Bad Calories

Motivation Not Deprivation

Motivation the "Forever" weight loss solution

%d bloggers like this: