Mr. Matthews’ Omelet

mr-matthews-quicheIn 1980 we took a 6-weeks driving tour of Great Britain that was truly the trip of a lifetime.  Planned our route for months.  We put over 6,000 miles on a brand new Volkswagon “Golf” we rented just outside London, where our epic journey began.  Drove all the way to Edinburgh by way of Berwick-on-Tweed, back down through the Lake District, over into Wales, Down the west coast to Tintagel in Cornwall, stopping over at Clovelly a day, a dip down to Lynton-Lynmouth and finally back to London by way of a B & B just down the road from Paul McCartney’s famous Windmill home.  The car dealer rep was honestly gob-smacked when we turned the car back in and he took note of the odometer that had read nearly zero when he handed the car over to us.  🙂

My husband, a retired World History teacher, just had to see Hadrian’s Wall, near Corbridge, so we picked a lovely little country cottage from our AA Farmhouse Guide whose description was idyllic and which turned out to be the most memorable one we stayed it during out 6-week tour of the UK. The proprietor was a stout, soft-spoken, distinguished, silver-haired gentleman named Mr. Matthews.  The approach to the establishment was through a circular drive in a lovely garden.  Once inside the cottage (more a mansion almost) we look up to see the massive staircases that encircled each end of the main room. We looked at each other and our eyes said “Picked a good one, this.”

The very formal dining room had a massive picture window that looked onto a huge garden lined in pink honeysuckle!  Mr. Matthews, assisted by a lovely daughter, served dinner that night himself, as he was inordinately proud of his B & B.  It was a non-fancy meal, but typical, hearty country fare: ham, greens, potatoes and baked beans.  The British, you see, ate a lot of canned beans throughout WWII (beans on toast, my father said, was a favorite when he was stationed there in 1943).  To this day, beans are still a staple in their diet and served in ways we “colonials” would never dream of…………that turn out to be quite tasty.One of the side dishes on the plate was baked beans which were tasty with his ham.

At breakfast the next morning, our omelet was again served by Mr. Matthews, presented with great pride.  He was beaming when he said “You don’t get an omelet like THAT in just any B & B”.  We smiled to show how eager we were to try his special omelet that clearly had everything in it that was leftover from our dinner the night-before.  It was cooked to perfection and man, I’m here to tell you that his was one of the best omelets I ever ate!

Well, I ramble on in a sea of nostalgia, so I’ll get back to the matter at hand, the recipe and prep.  I’m such a lousy omelet cook I invariably tear them up rolling the sides over, so I prefer to bake them like a quiche to avoid that issue.    This recipe is not suitable until you reach the legumes level of the Atkins carb reintroduction ladder well into the OWL (Ongoing Weight Loss Phase).  It is not suitable for Primal-Paleo unless you omit the beans, but that’s really what makes this recipe so special.  But a bacon-onion quiche, although a horse of another color, is always good. 🙂

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

5 slices lean “streaky bacon” as Mr. Matthews would call it (regular bacon ion the States)

2 oz. chopped yellow onion

½ c. well-rinsed pork ‘n beans (from a can)

3 extra large eggs, beaten (more if you want a thicker, heftier, more eggy quiche)

DIRECTIONS:  Preheat oven to 350º.  Coarsely chop the bacon into 3/4″ dice.  In a non-stick skillet, brown the bacon but stop before it is crisp.  Chop the onion and add to the pan and saute/cook until the two are brown and tender.  Drain off the excess grease.  Sprinkle the beans evenly on top.   Drizzle the beaten eggs evenly over the mixture.  Pop into 350º oven and bake for 10-15 minutes or just until the center is set to the touch.  Cut into 4 portions and serve.

NUTRITIONAL INFO:    Makes 4 servings, each contains 136 calories, 6.9 g fat, 4.70 g carbs, 0.95 g fiber, 3.75 g NET CARBS, 9.77 g protein, 2261 mg sodium

Bacon-Onion Heart Quiche

img_5611These are phase 1 of our Valentine’s Day celebration today……..Bacon-Onion Heart Quiches.  They were very tasty and the hubs was quite pleased. 🙂  I’m making him Strawberry Heart Mini Cakes for his dessert tonight  (we’re eating Indian food out for dinner).  These were made in a fun little pan I found somewhere years ago I just had to have.  The slots are only 3/4″ tall, so it makes individual portion cakes (or whatever).  heart-cake-panThese tasty breakfast “hearts” are as easy as pie to make.  You can use any shaped pan molds, silicone molds or regular cupcake pans (or whatever you have available).  There is nothing sacrosanct about the shape here.  This recipe is suitable for all phases of Atkins, Keto diets.  Primal-Paleo will need to use a plan-suitable bread at the bottom.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

4 slices bacon, chopped fine

2 oz. onion, chopped fine

1 slice low-carb bread (I had this on-hand focaccia bread)

3 extra-large eggs (or 4 large), beaten

DIRECTIONS:  Preheat oven to 350º.  Using a brush, oil your baking pan slots with a dab of olive oil.  Crumbled the bread evenly into the bottoms of the slots.  Pour the beaten egg mixture into the slots.

In a non-stick skillet, brown the bacon.  When it is done but not quite crisp, add the onion and saute until the bacon is browned and onion is beginning to brown as well.  Sprinkle about 1 T. of the bacon-onion mixture over the tops of each portion.  Pop pan into 350º oven for about 13-15 minutes or until egg is set up in the center when touched with your finger.  Do not over cook lest they dry out.   Lift them out gently with the tip of a knife and serve at once.

NUTRITIONAL INFO:   Makes 5 Heart Quiches, each contains:

146.4 calories, 11.8 g fat, 1.74 g carbs, 0.40 g fiber, 1.34 g NET CARBS, 9.14 g protein, 225 mg sodium

Turnip-Bacon Quiche

Click to enlarge

Ever since starting my low-carb journey, I never cease to be amazed at how many fun things you can put into a crustless breakfast quiche and end up with a MUCH tastier result than expected when starting out.  And often much better than my doubting husband, picky eater that he is, likes to admit.   🙂  This morning when I opened up the refrigerator, I saw I had one turnip smiling up at me, right on the front of the shelf, and it seemed to be saying “Eat me, Eat me”.   A visual image of  the talking plant, Audrey, in the campy musical “Little Shop of Horrors” came to mind.  🙂    Thought I’d accommodate the little guy!  🙂  This was very much like a hash brown and bacon quiche!  No turnip taste at all.  It really tasted like potatoes! This recipe is Induction friendly.

More delicious low-carb breakfast ideas can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

3 eggs, beaten

2 oz. onion, chopped

4 slices bacon, coarsely chopped

1 small turnip, peeled and grated (about 2-2½ oz.)

DIRECTIONS:   Preheat oven to 350º.   In a non-stick skillet, cook bacon over med-high heat until nearly done.  Add onion to the residual grease and saute until union is softening a bit.  Add grated turnip and saute, stirring often until it is tender.  Beat eggs and evenly pour over flavor ingredients and pop into preheated 350º oven for about 15 minutes or until set in the center.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

259 calories, 18.9 g  fat, 5.7 g  carbs, 2 g  fiber, 3.7 g  NET CARBS, 16.35 g protein, 545 mg. sodium

Mexican Scrambled Eggs with Sausage

mexican-scrembled-eggs-with-sausage

             Entire batch shown

I wanted to use up the last of some cilantro in my fridge while it was still nice and fresh so I created some scrambled eggs with a Mexican twist today.  Those that don’t like “hot”, this half of a large jalapeno was not too much for me, and I do NOT like things too “hot”.  It just added a nice flavor layer.  Many lovers of real spicy food will want to use even more I suspect.  I used a local Texas smoked sausage. I would  have use a link of chorizo but did not have any on hand.  The brand of sausage I use most often is Meyer’s, made in Elgin, TX.  I love it for such things as it has a nice smoky flavor but is not too heavy with garlic.  So much smoked sausage is inundated with garlic and I’m not so fond of that in every recipe.  These were delicious!  We both gave them a thumb’s up (and you guys know I’m not that fond of eggs to begin with)!  This recipe is suitable for all phases of Atkins, Keto diets, Paleo-Primal as well (using ghee for the butter here).

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

5 large eggs beaten

Dash onion powder

1 link good quality, lean smoked sausage, chopped

¼ c. cilantro, chopped coarsely

½ seeded jalapeno, chopped very fine

2 T. butter or ghee to cook eggs.

VARIATION:   Use chorizo, removed from casing instead of smoked sausage.  Can ber made without the sausage, which would also be delightful.

DIRECTIONS:  Beat the eggs with the onion powder in a mixing bowl and set aside.  Chop the sausage, cilantro and jalapeno.  Lightly brown the sausage in a non-stick skillet over medium-high heat.  Add the jalapeno and cook 1 minute, stirring constantly.  Add the butter to melt and then stir in the cilantro.  Lower heat to medium.  Slowly pour the eggs over the sausage mixture as evenly as possible.  Wait a couple minutes before stirring so the eggs and sausage begin to bond on the bottom and edges.  When the edges begin to bubble a wee bit, using a rubber spatula, slowly push in the outer edges toward the center to loosen.  Begin flipping sections of the mixture with spatula to fully cook the eggs to your desired doneness.  Remove from heat and serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

363 calories, 33 g fat, 1.4 g carbs, 0.5 g fiber, 0.9 g NET CARBS, 22 g protein, 379 mg sodium

 

Scrambled Eggs & Bacon Gravy

Scrambled Eggs & Bacon GravyI had just two slices of bacon thawed in the fridge this morning so I decided to make them do for our breakfast.  It was getting late and the hubs was chomping at the bit for his meal.  With half a carton of mushrooms on the top fridge shelf, I could quickly see what I was going to do with all of this.  The final result was soooooo GOOD!  This creamy dish is one of the many ways I disguise eggs to be able to eat them daily.  You see, I’m just not very fond of eggs.  But they are the lowest carb and healthiest breakfast food there is, so I manage with spices, additives and a pinch of creativity to be able to face them day in and out.  🙂  Check out my EGGS category at the right.  I have lots of not-so-eggy egg recipes here.  🙂  This is suitable for all phases of Atkins, Keto diets and Primal Blueprint.  Use coconut milk instead of cream for a version that is more suited to a Paleo lifestyle.

Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

4 large eggs, beaten

1 T. unsalted butter

2 thick slices bacon, chopped

4 oz. mushrooms, sliced (omit if you aren’t a fan)

2 medium green onions, chopped

Dash each salt and pepper

½ c. heavy cream

¼ cup water

2-3 light dustings of xanthan gum powder (or your preferred thickener)

DIRECTIONS:   Fry the bacon in a non-stick skillet over high heat until done.   Add the mushrooms (if using) and green onion.  When they are getting soft, add the water and cream.  Simmer a few minutes.  Dust lightly with xanthan gum and allow to thicken, stirring or whisking frequently.  As it is thickening, in your dedicated egg skillet, melt the butter.  Pour the beaten eggs in the skillet and scramble to your preferred stage.  Plate half the eggs on each of two plates.  Spoon half the gravy over each and serve.

NUTRITIONAL INFO:     Makes 2 servings, each contains:  516 calories, 47 g fat, 6.2 g carbs, 1.5 g fiber, 4.7 g NET CARBS, 18.4 g protein and 425 mg sodium

Calico Eggs with Beef Bacon

Calico Eggs with Beef BaconThis breakfast came out much better than I expected.  As a rule, I don’t like veggies in my scrambled eggs, other than onion.  But both of us quite liked this combination today.  Beef bacon, if you’ve not had it, is a different taste from pork bacon, for sure.  It’s more like dried “chip” beef in flavor……..just not as salty.  I buy mine from my grass-fed beef supplier and his is very low in sodium.  some grocery stores are carrying beef bacon now.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

4 large eggs, beaten

2 T. butter

1 oz. red bell pepper, chopped

1½ oz. onion, chopped very fine

1 oz. poblano pepper, chopped

2 slices beef bacon, chopped

Optional:  2 sprigs cilantro, chopped

DIRECTIONS:    Melt the butter in a non-stick skillet over medium-high heat.  Add red, green peppers and onion.   Saute until tender.  Add the beef bacon and (if using, the cilantro and saute a couple minutes.  Pour the beaten eggs over all and scramble to your desired state.  Serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

287.5 calories

23.8 g fat

4.05 g carbs, 0.75 g fiber, 3.30 g NET CARBS

15.2 g protein

290 mg sodium

Meatza Meatza® Breakfast Burrito

Meatza Meatza®Breakfast Burrito

I have been wanting to try my grass-fed beef supplier’s cured beef bacon one time as I’ve never eaten it before.  Got some this week and the verdict is still out for me.  The hubs likes it.  It was better today in this new burrito recipe than straight with eggs in my opinion, but still a little heavy for me.  I think I lean more toward conventional pork bacon myself.  The beef bacon is very lean and not quite as salty as regular bacon though, at least my supplier’s make of it is less salty.  It appears to be make from the lean end of brisket, so it is very lean indeed.  Here’s a photo of what it looks like if you’ve never had it:  Beef BaconI was NOT wanting eggs today, so we didn’t put any into these burritos, but you certainly can put a scrambled egg into each one and I believe that would be even better than mine above. 🙂

I have found that HEB grocery stores here in Texas have a whole-wheat Carb Sense tortilla that only has 3 net carbs (lower than the Mission or LaTortilla Factory with I believe have 4 carbs each).  Numbers below are calculated using the HEB 3 g. carb tortillas.    These are suitable for Phase 2 Atkins and other Keto diets if you can fit the carbs into your daily limits.

Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2  oz. bulk pork breakfast sausage, formed into elongated shape

1  slice lean beef bacon

3 T. shredded Cheddar cheese

1  HEB Carb Sense brand whole wheat flour tortilla (3 g NC)

OPTIONAL:  Add an egg scrambles in 1 pat butter

VARIATION:   Add 1 T. your favorite salsa and/or a pinch of fresh chopped cilantro

DIRECTIONS:  Preheat oven to 325º.  Shape the pork sausage into an elongated shape.  Brown it and the beef bacon in a skillet or on a griddle.  Remove from heat.  Lightly oil a baking pan.  Place a tortilla on the pan.  Lift sausage and place on one half of the tortilla.  Top with the beef bacon and sprinkle on the cheese.  If using, add the scrambled egg last.  Fold other half of tortilla over all and press down.  Cover pan with loose foil and pop into 325º oven for 10-15 minutes to melt the cheese.  Serve at once.

NUTRITIONAL INFO:  Makes 1 burrito which contains:

327 calories (435 if scrambled egg added)

22 g. fat (31 if egg added)

14.2 g carbs, 10 g fiber, 4.2 g NET CARBS (4.6 NC if egg added)

17.6 g protein

792 mg sodium

Spinach-Egg Breakfast Stack

Spinach-Egg Breakfast Stack

These were a nice way to use up a small amount of leftover spinach and eggs from the day before.  I like these extremely low-carb pork-rind tortillas by Low-Carb Maven and keep them on hand now.  They’re made with pork rinds and are very high in fat and sodium…………so I warned you.  With those ready-made in the fridge, this was  quick and tasty different sort of breakfast yesterday.  These tortillas have only .55 net carbs per tortilla, so if you substitute, you will have to recalculate your numbers.  These are suitable for all phases of Atkins and Keto diets.

Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 tsp. unsalted butter

1 large egg, beaten

2 T. frozen, chopped spinach

Dash onion powder

1 “Almost Zero Carb Wrap” tortilla

3 oz. pork sausage patty, cooked

¼ c. shredded Monterey Jack cheese (or mozzarella)

1 Tsp. grated cheddar cheese (¼ slice)

VARIATION:   Fry the egg and just layer the spinach and mozzy underneath it as you construct the stack.   If you prefer, place the fried egg on top of the sausage rather than underneath it.  To cut sodium, you could substitute some other low-carb pancake or tortilla, but recalculate the nutritionals if you sub.

DIRECTIONS:   Preheat oven to 325º.  Melt butter in non-stick skillet over medium heat.  Add spinach and heat.  Add beaten egg and dash onion powder.  Scramble until just barely done and remove to a paper plate.  Alternately, you could fry the egg and just layer the spinach underneath the fried egg.

With a fork, press the sausage into a large, thin patty on the surface of the same skillet and cook until done.  Remove from heat.  Place a tortilla on parchment or silicone lined baking pan.  Evenly top with the spinach-scrambled egg mixture (or the spinach and then a fried egg).  Place 2 T. Monterey Jack cheese over the top of egg/mixture, which will serve to bind the scrambled egg together in place.  Place sausage on top next.   Finish with remaining Monterey Jack cheese.  Carefully place 1 T. (¼ slice) cheddar cheese in the center to look like an egg yolk.  Pop into 325º oven and bake just long enough to melt the cheese, or around 10-15 minutes.

NUTRITIONAL INFO:  Makes 1 serving which contains: (only way to lower calories & protein is use less cheese & a smaller sausage patty)

693 calories

54.6 g fat

2.7 g carbs, 1.6 g fiber, 1.1 g NC

46 g protein

1400 mg sodium

 

 

Lemon Pepper Eggs “Supreme”

Lemon Pepper Eggs SupreneI’m not so fond of eggs, as my readers know.  Always looking for new ways to serve them to make them more palatable and I’ve found yet another simple way to improve on the egg-y taste. This morning I experimented with my beloved Victoria Gourmet brand No-Salt Lemon Pepper.  Having tried McCormick and many other bands of lemon-pepper and found them to be anywhere from mediocre to downright awful, I had just about written off the American love affair with lemon pepper.  But one day I was in either a Ross or Marshall store (they’re side-by-side in my city), and noticed a jar of Victoria Gourmet Lemon Pepper.  The fact that it was “no-salt” was what pleased me, so I bought a jar.  GOOD DECISION!  This stuff is worth the price.  I never pay full price for it on her website (but would if necessary) but just pick it up when it shows up at one of those stores in their foods area.  It’s usually half price there!  Do give this spice blend a try some time and give a liberal dose to your next scrambled eggs!  It is simply SCRUMPTIOUS!

This recipe is suitable for all phases of Atkins, Keto Diets, Primal and Paleo plans as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.phpDISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

4  extra large eggs, beaten well

1 T. melted, unsalted butter

2 slices thick bacon (or 3 thinner slices), chopped

1½ oz onion, chopped

3/4 tsp. Victoria Gourmet No-Salt Lemon Pepper (or other brand you like)

Dash garlic powder (1-2 light shakes)

DIRECTIONS:  Because I will not adulterate my dedicated Calphalon non-stick egg skillet with vegetables, I browned my bacon in a separate skillet, adding the onion when nearly done.  Beat the eggs in a bowl with the lemon pepper and set aside a moment. Allow onion and bacon to continue to cook, stirring often, until caramelized and brown to your liking.  Either remove mixture to a paper plate.  As I said, I use a dedicated skillet for my eggs.   Melt the butter in the egg pan over medium heat.  Add your beaten eggs and cook to your liking.  Plate half the eggs onto each of two serving plates.  Top with half the onion-bacon mixture and serve at once.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

356 calories

30 g fat

2.90 g carbs, 0.25 f fiber, 2.65 g NET CARBS

18.2 g protein

400 mg sodium

 

Bacon-Onion-Spinach Scramble

Bacon-Onion-Spinach Scramble

Man, I’ve made eggs with any one, two and even all of these ingredients before, but I never got the ratio of ingredients just right.  THIS time I did!  This one got TWO thumbs up from the hubs and I.  And I do believe this one’s good enough to serve at lunch of even dinner!  Such a simple meal and so very delicious and satisfying!  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

3 thick slices bacon (or 4 thin), chopped

2 T. finely chopped onion

½ c. fresh spinach, chopped (6-8 leaves or 4 T. frozen)

1/8 tsp. onion powder

4 Xtra-large eggs, beaten

DIRECTIONS:   In a small, non-stick pan over high heat, fry the bacon until half done and just starting to brown. the bacon will add enough salt to the final dish, so do not add salt.  Add the chopped onion and saute together until onion is completely tender.  It will also begin to brown as it caramelizes, but that’s what you want.  Lower heat to medium.  Drain off most of the bacon grease to your reserve grease can, leaving about 1 T. of it in the pan.  Replace pan on heat and add spinach, onion powder and just allow the spinach to wilt in the heat.  Add the beaten eggs and cook to your preferred stage of done.  Plate and serve at once.

NUTRITIONAL INFO:    Makes 2 adult servings, each contains:

285 calories

20.1 g fat

3.5 carbs, 1.15 g fiber, 2.35 g NET CARBS

22.7 g protein

710 mg sodium

Upside-Down Spinach Omelet

IMG_5201Upside Down Spinach OmeletAnother inverted omelet.   I love ’em!  This breakfast creation came together with a little leftover spinach from last night’s dinner.  Many of my breakfast creations involve dinner leftovers.  Not fond of keeping leftovers lolling around in my refrigerator for over a day.  🙂   This one was particularly tasty and the hubs volunteered “Be sure to post this one to the blog.”  He isn’t usually vociferous about what he eats so I really take note when he is.  This recipe is suitable for all phases of Atkins, Keto diets, Paleo and Primal as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2 slices bacon, chopped

2 small slices cured ham, chopped (I used Cure 81)

¼ tsp. onion powder

½ T. unsalted butter

½ c. cooked spinach, drained

1 oz. shredded Monterrey Jack cheese (about ¼ c.)

3 extra large eggs, beaten (or 4 smaller ones)

Pinch homemade Cavender’s Greek Seasoning

DIRECTIONS:  Preheat oven to 350º.  In a 7″ non-stick skillet over high heat, fry the bacon and ham until nearly done.  Add the onion powder and stir.  Add butter and melt.  Using your spatula, distribute the meat mixture evenly on bottom of skillet.  Evenly dot the surface with the spinach.   Sprinkle the top with the cheese.  Beat the eggs in a bowl with the pinch of Cabender’s spice and pour them slowly over the top disturbing the spinach-meat mixture as little as possible (for the prettiest final result).  Pop into 350º oven for about 15-17 minutes or until set but not actually browning.  Remove, loosen edges by running a spatula around the omelet rim.  With one hand, invert a plate (centered) over the skillet.  With both hands, pick up the skillet and flip the pan to allow the omelet to drop onto the serving plate, hopefully in the center.  If your skillet handle prevents centering (like mine), push the omelet on the plate with your spatula to try centering.  Cut into 4 wedges.

NUTRITIONAL INFO:  Depends on how you cut/consume this, but assuming this is for 2 adults, each serving will contain:

402 calories

31.9 g fat

3.45 g carbs, 1.05 g fiber, 2.40 g NET CARBS

26.55 g protein

1013 sodium (from the meats)

 

Breakfast Chalupas

Breakfast ChalupasThese simple chalupas were what I made for breakfast today and they were so yummy the hubs said “You ought to upload these to the blog.”  I was hungry today and wanted breakfast fast, so I just grabbed the Mission low-carb whole wheat tortillas and created these with what I saw in the fridge.  I was out of bacon but had some thin-sliced Cure81 ham, so easy decision there.  The little bit of jalapeno in these was quite tasty without being too spicy.  I’m not a big fan of overly spicy food.  Give these a try!  Your palate, tummy and family will be happy!   Adjust recipe for more than 2 chalupas.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2 Mission brand whole-wheat Carb-Balance flour tortillas (6″ diameter)

1 T. unsalted butter

2.6 oz. lean cured ham

1 green onion, chopped

½ jalapeno, chopped

3 large eggs, beaten in a small bowl

¼ c. shredded Cheddar Cheese

VARIATION:  Use bacon or browned breakfast sausage instead of ham. 🙂

DIRECTIONS:  Chop the ham small and green onion and have ready.  Heat a non-stick skillet over medium-high heat and dry griddle the flour tortillas, slightly toasting both sides until they begin to brown.  Remove to an oven-proof serving platter.

In the same skillet, melt half the butter over medium heat and lightly brown the onion, jalapeno, green onion and chopped ham.  Saute just until the vegetables start to wilt and remove to a paper plate.  Preheat oven to 300º.

Wipe skillet with paper towels.  In the same skillet over medium neat,  melt the rest of the butter and add the eggs.  Scramble to your preference.  I like them still moist if a dish is going to go in the oven also.

Set half the eggs evenly on each toasted flour tortilla.  Evenly top with half the ham/onion mixture.  Top with 2 T. cheese over each.  Pop into 300º oven for 5-8 minutes just to melt the cheese.  Garnish with a halved cherry tomato if serving to company. 🙂

NUTRITIONAL INFO:    Makes 2 chalupas, each contains:

330 calories

20 g fat

14.15 g carbs, 8.40 g fiber, 5.75 g NET CARBS

22.4 g protein

870 mg sodium

Spinach and Eggs

Spinach Scrambled Eggs OMG, much to my surprise, I just discovered this morning that after 7 years of low-carb food blogging, I’ve never put my Dad’s and my favorite way to fix eggs on the blog!!  He was a fighter pilot and this is what he always cooked himself when he came home late-night after one of his TDY flights and dinner was long over.  🙂  I have my Chicken with Spinach Cheese and Eggs uploaded………..but not the base recipe!  Shame on me.  So I’m adding it to the collection for anyone who has never cooked or experienced this delicious way to eat eggs.  You may like more spinach in yours, but I like it kind of light so the eggs “shine through” with their flavor.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

If using frozen spinach, you will only need 1/2 cup, thawed, squeezed in a towel to remove water.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

5 large eggs, beaten

1 T. unsalted butter

1 packed cup spinach leaves, coarsely chopped

DIRECTIONS:  Melt butter in 7″ non-stick skillet over medium heat.  Add spinach and saute gently, stirring with rubber spatula, just until leaves and stems are wilted a bit.  Spread spinach evenly over bottom of the pan.  Slowly pour beaten eggs evenly over the spinach trying not to disturb the spinach.  Slowly slide the setting-up part of the eggs to the center of the pan.  Repeat that sliding in to the middle with your spatula until most of the mixture in no longer pure liquid but still quite moist.  Flip chunks of the nearly finished eggs over (I do it in four motions/quadrants of the skillet) to the other side and cook until all egg white spots appear to be set and no longer gelatinous.  Serve at once with tasty BACON!!!

NUTRITIONAL INFO:    Makes 2 adult servings, each contains:

233 calories

18.25 g fat

1.5 g carbs, 0.7 g fiber, 0.8 g NET CARBS

16.2 g protein

165 mg sodium

Upside-Down Bacon-Onion Omelet

Upside-Down Bacon-Onion OmeletThis is a scrumptious, quick and easy omelet that is made flat in a pan and baked in the oven.  I love to make omelets this way as I think they cook so evenly.  I’ve messed up more than one folded omelet cooked stovetop.  I find the eggs don’t get quite done enough in the center for my liking.   Besides, I think eggs are pretty served up this way, too!  This delicious recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo. 🙂

INGREDIENTS:

6 thin (or 3 thick) slices bacon, diced large

2 oz. onion, diced (I used red onion)

4 large eggs

DIRECTIONS:    Preheat oven to 350º.  In a good non-stick skillet or wok, cook the bacon until nearly brown.  Add the onion and saute until the bacon is fully browned and the onion is getting soft and also beginning to caramelize/brown.   In a bowl, using a fork, beat the eggs well.  Slowly pour the eggs over the bacon-onion mixture so as not to disturb the mixture much.  Pop the pan into a 350> oven for 10-12 minutes or until eggs are just dry to the touch in the center.  Try not to brown the top of the flat omelet, as that just overcooks the eggs making them dry and rubbery.  Remove from oven.  Place a large plate (larger than your pan in diameter) over the plate and lifting skillet with one hand and holding the plate over it with your other hand, flip is quickly.  The grease from the bacon should allow it to drop right out of the pan.  Cut into 3 wedges and serve.

NUTRITIONAL INFO:    Makes 3 adult servings

231 calories

19.4 g  fat

2.13 g carbs, .16 g fiber, 1.97 g NET CARBS

11.8 g protein

331 mg sodium

 

 

Indian Panch Puran Eggs

Indian Panch Puran Eggs

Inspired by a recipe on Linda Genaw’s site, I decided to take my personal blend of Indian seasonings and throw them into scrambled eggs and discovered it is DELICIOUS!  Panch Puran is made with either 5 spices (and goes by that name), or with 7 spices).  It is a common Bengali and East Indian spice.  I have the 7-spice blend which is a mixture of cumin, nigella (kalongi or onion seed) , anise (fennel), fenugreek seed, mustard seed, cloves and allspice.   The 5-spice mix omits the cloves and allspice.  NOTE: this is not the 5-spice powder used in Chinese cooking! These spice blends can be purchased ready-made at import stores carrying Indian foods or on-line at places like Penzey’s.  There are also likely recipes on the internet for making it homemade.   I bought a bottle at a little Indian import place in San Antonio.

My husband doesn’t ordinarily like food that is “outside the box” at breakfast, but I’m up any meal for flavor excitement.  However, being an Indian food fan, he tried these and agreed they tasted very good, but went on to say would like them better as a side dish for an evening meal than at breakfast.  I disagreed, but that’s just me.  Very delicate flavors here and not heavy at all.   By the way, this dish is NOT hot from the jalapeno, as searing jalapenos takes a lot of the “heat” out of them.  Omit the cayenne if you don’t like very spicy foods.  This dish is Induction friendly and suitable for Keto or Primal-Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

3 T. butter, unsalted (or ghee, or coconut oil)

2 oz. onion, chopped

1 jalapeno, seeded and chopped (or less)

1 plum tomato, seeded and chopped

½ clove garlic, minced

1 tsp. fresh ginger, minced

Pinch each ground coriander, turmeric, curry powder, cumin

Dash cayenne pepper (optional)

¼ tsp. Panch Puran 7-Spice Mix (see comments above recipe)

4 large eggs

Optional:  Cilantro to garnish

DIRECTIONS:   Melt the butter in a non-stick skillet over med-high heat.  Saute onion and jalapeno until tender.  Add garlic, ginger and tomato and cook down until the tomato is just tender.  Whisk eggs with all spices and pour into skillet and cook like scrambled eggs until done.  Serve garnished with chopped fresh cilantro for best flavor.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

315 calories

27.4 g  fat

5.1 g carbs, .9 g fiber, 4.2 NET CARBS

13.5 g  protein

very little sodium

Zucchini Egg Muffins

Zucchini Egg Muffins

Zucchini Egg Muffins

I’m not a big egg fan personally, although most low-carbers swear by egg muffins for breakfast.  These tasty little muffins with a zucchini “bottom” were delicious!  They’re small, and I confess to wantonly eating THREE of them!  Even my husband liked them (he ate 4!) and he absolutely hates veggies with eggs.  🙂  These would make a great weekday grab-n-go breakfast.  They are not suitable for Paleo followers unless you omit the cheese.  They are suitable for all phases of Atkins, all keto diets and Primal programs if they fit your carb and dairy daily limits.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 t. olive oil

8 oz. zucchini, sliced into 12 equal slices around 1/4″ thick

6 oz. pork sausage, crumbled and pre-browned

4 oz. shredded Monterey Jack Cheese

4 eggs, beaten

DIRECTIONS:  Heat a non-stick pan to medium-hi, coating it with the 1 T. olive oil.  Slice zucchini and lightly brown in the hot pan on both sides.  Cool.  While it is browning, brown the sausage and drain.  Preheat oven to 350º.  Place 1 zucchini slice into a silicone muffin pan cup and press down to form a “bottom” for your muffins.  Repeat for the other 11 slots. Spoon sausage evenly into the muffin cups (about 1-1½ T. per cup).  Top each with about 1T. cheese, using it all up with even distribution.  Beat the eggs in a bowl and spoon about 1½ T. into each.  I used a 2 T. measuring cup that wasn’t quite full and had JUST enough egg to bind my muffin ingredients.  Tap pan on the counter so the egg will settled down through the muffin ingredients to help bind them.  Place in 350º oven for about 17-20 minutes or until just beginning to brown on the top.  Don’t over brown or they will be dry.

NUTRITIONAL INFO:   Makes 12 egg muffins, each contains:

112 calories

9 g  fat

0.82 g  carbs, 0.2 g fiber, 0.62 g NET CARBS

6.78 g protein

194 mg sodium

Meatza-Meatza® Quiche

Meatza Meatza QuicheLow-carbers do not lack recipes for quiche.  This one my husband liked better than a lot I have created.  “Just the right ratio on the ingredients” he said.  I have to agree.  This recipe is suitable for all phases of Atkins, Keto, Primal and Paleo followers.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

3 large eggs, beaten

1 link diced smoked sausage

6 oz. pork bulk breakfast sausage

2 green onions, chopped

DIRECTIONS:  Preheat oven to 350º.  Brown the breakfast sausage over high heat in a small non-stick skillet.  Add the smoked sausage and continue to cook on medium heat until it, too has cooked.  Add the green onion and saute a a couple minutes.  Remove from heat and slowly pour the beaten eggs over all.  Pop into hot oven and bake for about 20 minutes or until it puffs up and is firm in the center.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

392.3 calories

31.1 g  fat

2.13 g  carbs, 0.43 g  fiber, 1.70 g  NET CARBS

24.8 g  protein

917 mg sodium

Hotsie-Totsies

Hotsie-Tots

Another fun breakfast-on-the-go possibility and boy are they tasty!  Fun for the kiddoes, too!  These are suitable for Atkins Induction, Keto diets and Primal followers.  Omit the cheese if Paleo.

I used a Chicago Metalic dessert bar pan http://www.amazon.com/Purple-Silicone-Sponge-Finger-Bakeware/dp/B00AFRALOS, but other companies make them, too.  You can also use a muffin pan but naturally, end up with a muffin shape.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

5 small eggs (had a carton of larges that were all quite small!)

1 medium jalapeno, seeded (more if you want them really spicy)

4 oz. smoked sausage, cut into 1″ chunks

½ c. shredded cheese (I used cheddar)

2 T. olive oil to oil pan

DIRECTIONS:   Preheat oven to 350º.  I used a silicone breakfast bar pan, but a muffin pan, Twinkie® pan, or a muffin-top pan will work just fine.  You can even use an 8×8″ square pan or loaf pan and cut into 9 portions.  Oil 9 slots of your pan with the olive oil using a basting brush.  Set aside.  In a food processor, blender or bowl, pulse about 10 pulses (or chop by hand) the sausage and jalapeno.  My sausage and jalapeno were fairly fine.  Add eggs and pulse a couple times.  Stir in the cheese.  I actually forgot my cheese and just sprinkled it on top after I had filled the pan.  Either way will work.

Distribute the mixture evenly in 9 of the pan slots (about 3 T. per slot).  Mine were about half full and rose nicely to the top during cooking.  Pop into 350º oven for 18-19 minutes or until firm to touch in the center.  Remove and cool a bit in the pan.  Then with a knife tip, gently loosen each end and lift them onto your serving platter.

These should freeze OK.  I would recommend thawing/rewarming on a DEFROST 10-20 seconds in your microwave to just warm them and avoid overcooking to a state of tough and rubbery.  I’m personally not too fond of freezing egg, but many people do and don’t mind their results. 🙂

NUTRITIONAL INFO:   Makes 9 Hotsie-Totsies, each contains:

135 calories, 11.5 g  fat, 0.9 g  carbs, 0.04 g  fiber, 0.86 g  NET CARBS, 6.92 g  protein, 180 mg sodium

Berry Bites

Strawberry Breakfast Bites

Berry Bites

IMG_4462

Nordicware mini muffin pan

These tasty 2-bite morsels are a slight variation of my Strawberry Egg Puffs recipe.  These were a cinch to make and so good my husband just couldn’t stop.  These would be a tasty Valentine’s Day treat for your family.  🙂  They will be delightful with morning coffee or sprinkle with powdered sweetener and serve them as a dessert with afternoon tea.   These are suitable once you get to the berries rung of the Atkins Phase 2 OWL ladder. They are also OK for Keto diets.  Primal and Paleo followers will want to use only almond flour or coconut flour and change the sweetener, but are do-able I think.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

NOTE: If you are gluten free, use all gluten-free mix, as my Einkorn mix is not gluten free.

INGREDIENTS:

4 large eggs, beaten

¼ c. Jennifer Eloff’s Gluten-Free Bake Mix

¼ c. my Einkorn Bake Mix (or more Jennifer’s mix for gluten-free)

1 c. frozen strawberries, drained and chopped (or other berries)

2 T. erythritol

2 T. Splenda, granulated

1/4 tsp. vanilla extract

1 T. + 1 tsp. coconut oil

DIRECTIONS:  Preheat oven to 350º. Melt coconut oil in your mini muffin baking pan and brush 24 slots well with oil.

Beat the eggs in a small mixing bowl.  Add the bake mix.  You can use any low-carb bake mix you prefer.  Add sweeteners, vanilla and chopped berries.  Fold all together until smooth.   Using a 2 T. measuring cup, spoon batter into mini pan slots.  They will be nearly full to the brim.  Don’t worry, Mine didn’t overflow in the pans, although they do temporarily rise above the top like a souffle…..and then fall a bit when done and cooled.

Pop into oven and bake for 16-18 minutes or until risen and firm in the center.  Remove, cool a couple minutes and with knife tip, lift them out and serve while warm.

NUTRITIONAL INFO:  Makes 24 Berry Bites or “mini muffins”, each contains:

32.3 calores

2.4 g  fat

1.55 g  carbs, .37 g  fiber, 1.18 g  NET CARBS

1.67 g protein

16 mg sodium

Breakfast Sticks

Breakfast SticksRealized I hadn’t used my “protein bar” molds in a long time and decided to shape this morning’s breakfast in a new way.  You can use the bottom of muffin cups for these or muffin-top pans as well.  These came out delicious.  Just the right amount of cheese to make them a bit creamy without it being overpowering.  These are suitable for all phases of Atkins, Keto diets and Primal.  Omit the cheese for Paleo adherence.  Below is a photo of the pan I used.  Although they still make it (BTW, it is rimmed in metal framing for support, which i really like), it is difficult to find on the internet.  I stumbled upon two of them in a Tuesday Morning store several years ago and snatched them up. 🙂  Other companies make similar pans:  http://www.amazon.com/Purple-Silicone-Sponge-Finger-Bakeware/dp/B00AFRALOS

Bar Mold

This recipe has garnered more Facebook fans than any other recipe I have ever posted there.  Simply amazing!  Thanks to all my readers and fans for making the recipe go viral on Facebook!  🙂    Capture

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 T. oil of choice

2 slices bacon, chopped

3 oz. breakfast sausage

2 large green onions, chopped

4 large eggs, beaten

1 oz. (¼ c.) shredded Monterrey Jack or Mozzarella cheese

DIRECTIONS:   Preheat oven to 350º.  Oil your muffin/pan slots with oil using a brush and set aside.  Beat the eggs with the shredded cheese in a medium mixing bowl and set aside.  Using a non-stick skillet, brown the bacon. Add the sausage crumbled, stirring and cooking until it is no longer pink.  Add onion and saute just until onion begins to cook/wilt.  Remove from heat and cool 1-2 minutes.  Add the meat mixture to the egg mixture and beat together well with a spoon.  Using a ¼c. measuring cup, scoop up ¼ c. of the mixture into each of 8 slots.  Pop into preheated 350º oven for about 15-20 minutes (ovens do vary) until just set and barely beginning to brown on tops.  Remove from pans/slot with a knife tip and serve at once.

NUTRITIONAL INFO:   Makes 8 Breakfast Sticks, each contains:

142.4 calories

12.3 g  fat

0.73 g  carbs, 0.16 g  fiber, 0.57 g NET CARBS

7.16 g  protein

220 mg sodium

Eggs Poblano with Bacon

 

Eggs Poblano with Bacon

Eggs Poblano with Bacon

These can be baked in two mini-casserole dishes (mine are 6″ long) or you can do it right on the serving plates.  The flavor on these was absolutely scrumptious!   I will definitely be making THIS again!  One of the best egg dishes I’ve EVER created!   Didn’t really taste the poblano as such either, although not sure why.  For some bizarre reason I kept tasting POTATO in this!  ??  When I started making these two breakfasts, my husband was willing to try it (he’s not fond of peppers).  But when it came time to construct them, he came in the kitchen and announced a change of mind, so the toppings, so as not to be wasteful, went all on the one dish in the photo.  Then when he tasted mine, he LIKED IT!  We agreed double toppings was way too much, but said he WOULD eat this recipe in future just as I made it. Don’tcha just love when you can win them over?  🙂

This recipe is suitable for all phases of Atkins and Keto diets as well as Primal.  Paleo folks naturally need to omit the cheese.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

4 slices bacon (weighed 4 oz), chopped

1 oz. onion, chopped

2 oz. poblano pepper, chopped

Tiny Dash of chipotle powder  (chile powder or taco seasoning will work)

2 T. chopped cilantro

¼ c. shredded Monterrey Jack Cheese

2 T. unsalted butter

4 large eggs, beaten

DIRECTIONS:  Brown the bacon in a non-stick skillet. Add the onion and poblano pepper.  Saute until slightly browned.  Add cilantro and spice.  Turn fire off and spoon out mixture onto a paper plate.  Wipe out skillet with paper towel and melt the butter in the pan next.  Add the beaten eggs and scramble/saute as usual. Spoon half the eggs into each of two small individual casserole dishes (or directly onto their plates).  Sprinkle half the cheese over each.  Spoon half the bacon-pepper mixture on top of each.  Pop them into microwave and heat for 1-2 minutes on a LOW setting just long enough to melt the cheese well.  Or you can use a regular oven at 350º.  Serve at once and ENJOY!

NUTRITIONAL INFO:   Makes 2 servings, each contains:

408 calories

34.5 g  fat

3.3 g  carbs, .65 g  fiber, 2.65 g  NET CARBS

22.6 g  protein

480 mg sodium

 

 

 

Smoky Ham and Eggs

Smoky Ham & Eggs

Smoky Ham and Eggs

This breakfast egg creation was delicious!  Just a hint of Smoked Gouda, some Monterrey Jack cheese and some smoked ham and you have wonderful!  Ham and cheese are all high in sodium, so I can’t eat stuff like this too often.  But it sure was good!  🙂   This is suitable for all phases of Atkins and Keto diets.  Primal folks can enjoy this as well but it is not suitable for Paleo without omitting the cheeses.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

3 large eggs, beaten

2 oz. smoked ham (about 4-5 thin slices)

1 oz. Smoked Gouda cheese

2 oz. Monterrey Jack Cheese

1 green onion, chopped

1 tsp. bacon grease

DIRECTIONS:   Preheat oven to 325º.  Grease a 5″ x 7″ (or about that size) with the bacon grease.  Lay half the ham on the bottom of the baking dish.  Sprinkle half of each cheese on next.  Lay the remaining slices of ham on top and the remaining cheese over that.   Beat the eggs in a bowl and pour them slowly and evenly over the top to moisten all.  Top with the chopped green onion.  Pop into oven & bake for about 20 minutes or until center is set.  Serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

315 calories

23.1 g  fat

2.7 g  carbs, .7 g  fiber, 2.0 g  NET CARBS

23.7 g  protein

834 mg. sodium

 

 

 

Scrambled Eggs with Sausage Refogado

Scrambles Eggs with Portuguese Refogado

Scrambled Eggs with Sausage Refogado

Portugal is enamored of refogado sauce (onion and tomato sauteed in olive oil).  So am I actually.  They put it on/in EVERYTHING!  This sauce is to Portugal what Sofrito is to Spain and Puerto Rico!  I decided to take it to a new level and add some hot pork sausage and green onion to have with my morning eggs yesterday. Man, oh man, was that ever good!  My readers know by now I’m not too fond of eggs for breakfast and now I have another new way to disguise their heavy taste!  The sweetness from the Roma tomato and the spiciness of the sausage just played so nicely together with my buttery eggs.  This recipe is suitable for all phases of Atkins, Keto diets and Paleo-Primal followers as well.  I hope you’ll try this delicious way to prepare eggs.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

4 large eggs

1 T. butter

4 oz. hot pork breakfast sausage

1 oz yellow onion, chopped

1 green onions, chopped

1 Roma plum tomato, cut into fairly large chunks

Dash black pepper (dash salt if desired)

OPTIONAL:  1 T. olive oil for authentic flavor

DIRECTIONS:   Brown the sausage in a non-stick skillet. Add the yellow onion and saute until it is tender.  Add the tomato and green onion and saute just until the tomato begins to break down but is not reduced to mush.  If using, add 1 T. olive oil, but I did not bother as my sausage made enough grease for me.  In a separate skillet, melt the butter and scramble the eggs to your liking.  Spoon half the eggs onto each of two serving plates.  Spoon half the sausage refogado onto each plate as well.  Serve at once.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

401 calories

31.9 g  fat

4.15 g  carbs, .9 g  fiber, 3.25 g  NET CARBS

24.3 g  protein

570 mg sodium

Scrambled Eggs with Bacon & Onion

Scrambled Eggs with Bacon & Onion

Scrambled Eggs with Bacon & Onion

One of my most favorite flavor affinities is cured bacon and sweet onion, caramelized together.   I like to have this duo on creamy scrambled eggs occasionally.  I have even been known to put a smear of cream cheese between the eggs and topping for a slight variation.  🙂  Delicious both ways really!  Like them equally.  I am not so fond of mixing up my ingredients INTO the eggs, as that weakens their flavor punch greatly for me as well as altering the flavor of the eggs themselves.  This simple egg breakfast is suitable for all phases of Atkins, Keto diets and Paleo-Primal as well!  Hope you like this as much as I do!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

4 slices bacon, chopped

2 oz. red onion, chopped (any onion will do, but red is best here)

4 large eggs, beaten

2 T. butter

DIRECTIONS:  Fry the bacon until it is getting nearly crisp.  Add the onion and saute until the onion is pretty tender.  When done, lower heat. In a separate non-stick skillet, melt the butter over medium heat.  Add the eggs and scramble as usual.  When done, plate half the eggs on each of two plates.  With a slotted spoon, dip up half the bacon/onion mixture over each.  Garnish with chopped parsley or herb of your choosing.   Serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

382 calories

33 g  fat

3.05 g  carbs, .25 g  fiber, 2.8 g  NET CARBS

21 g  protein

618 mg sodium

Scrambled Eggs with Chipotle Sauce

Chipotle Scrambled Eggs

Scrambled eggs with Chipotle Sauce

These eggs made for quite a tasty surprise at lunch today!  DELICIOUS and even worthy of serving to company!  The mushrooms were an afterthought, and although they were good on this dish, they can be eliminated if you personally don’t like mushrooms.  They were not the essential flavor statement…..the sauce was. 🙂  This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.  

***SUGGESTIONS TO CUT CALORIES & FATYou can use less butter to saute your eggs.  You can omit the mushrooms along with the 2 T. butter used to saute them.  You can also use more sour cream and less mayo in the Chipotle Sauce.  You can also just use 2 T. of sauce on your eggs instead of the 1/4 c. that is calculated in the nutritional numbers below. 

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS FOR EACH SERVING:

2 large mushrooms, sliced (optional)

2T. butter (omit if not using mushrooms)

2 large eggs

1 T. butter to scramble eggs

¼ c. my Chipotle Chile Sauce

Dash salt and pepper

DIRECTIONS:  Make a batch of the Chipotle Chile Sauce, setting 1/4 c. aside for this single serving dish and storing the remainder covered in the refrigerator for 7-10 days.   In a non-stick skillet, melt 2 T. butter and saute the sliced mushrooms just until no longer opaque.  Transfer the mushrooms to a small saucer and wipe out the skillet with a paper towel.  Slightly warm the sauce and the mushrooms in the microwave on DEFROST for a couple minutes while you cook the eggs.  Melt the other 1T. of butter in the skillet and scramble the eggs on medium high heat until they are done to your liking, Plate the eggs.  Remove the sauce and mushrooms from the microwave and spoon the sauce first over the eggs.  Then top with the sauteed mushrooms.  Serve at once. 

NUTRITIONAL INFO:  Makes 1 serving which contains (as written,, including mushrooms):

719 calories (see suggestions above to cut calories)

72.6 g  fat (see suggestions above to cut fat)

4.2 g  carbs, .8 g  fiber, 2.4 g  NET CARBS

16 g  protein

330 mg sodium

 

 

 

Savory Onion “Pancake”

Savory Onion Pancake

Savory Onion Pancake

Allium Cepa, better known as the mighty onion, in the food world is something I would not want to live without.  I truly believe if I had yo stop cooking with onion and garlic, I wouldn’t want to cook anymore.  Not a day goes by I don’t reach for yellow onions, green onions, purple onions, shallots or chives, garlic.  So many foods would be so incredibly boring in flavor without the spunky taste of some onion in it. Can you even imagine spaghetti sauce without it?  or the stuffing for your holiday turkey? or virtually any one of you favorite casseroles?  I just cannot.

Today’s lunch pays tribute to the mighty onion.  This was the creamiest, most delicious thing I’ve made with eggs in a very long time.  Funny thing is, I think it was the cream cheese with chive and onion that was the pièce de resistance in this “pancake”.  I LOVE that stuff and keep it around all the time for dipping pork rinds into for a quick snack, or spreading on one of my low-carb crackers. 🙂  But I digress.

This quick meal I will definitely be cooking again!  This tasty dish is suitable for all phases of Atkins, Keto diets and Primal (if yo do a little dairy).  It is not suitable for Paleo followers.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 large eggs, beaten

2 T. cream

3 tsp. bacon grease

1½ oz. onion, chopped (I used purple onion)

1 large green onion, chopped

1 lg. shallot minced fine (about 1½ T.)

2 T. chive and onion cream cheese spread

DIRECTIONS:  Preheat oven to 350º.  In a medium bowl, beat the eggs with the cream and set aside.  Heat the bacon grease over high heat in a skillet (mine was non-stick).  Add the onion, green onion and shallot and saute until tender.  Lower heat.  Add the cream cheese and allow to melt.  Stir and spread the onion mixture out evenly in the pan.  Gentle pour the eggs evenly over the onion mixture.   Your “pancake” will only be about 1/4″ thick, but it will puff a little thicker as it cooks.  Pop into hot oven and bake for about 10 minutes or until center is set.  I flipped mine upside down to serve, but you certainly don’t have to do that.  🙂  Serve at once.

NUTRITIONAL INFO:   Makes 2 large adult servings if eaten as a meal  It would serve 4 people if used as a side dish. 🙂  Half the batch contains contains:

313 calories

26 g  fat

5.95 g  carbs, .5 g  fiber, 5.45 g  NET CARBS

14 g  protein

215 mg sodium

 

 

 

Kale-Ham Upside-Down Omelet

Kale-Ham Upside-Down Omelet

Kale-Ham Upside-Down Omelet

Now THIS was a very pleasant surprise.  I’ve only fallen in love with kale in the last few years, but what a love affair!  This morning I found yet another tasty way to incorporate this nutrition-packed veggie into our diet.  Check out the nutrtional stats below!  I had a tiny 1-oz piece of smoke ham to use up and some lovely kale, and although not typically used in omelets, I thought Why Not?   Glad I stepped out of my  usual breakfast box today!  This is delicious!  And it offers another way to vary boring eggs in the morning. This recipe is suitable for all phases of Atkins, Keto diets,.  Primal and Paleo folks can eat this if the cheese is omitted.

INGREDIENTS:

2 T. bacon grease

1 oz. onion (I used a purple onion), chopped

1 oz. smoked ham (or bacon could be used)

3/4 c. chopped kale leaf (1 large leaf, stem removed)

6 large eggs, beaten

½ c. Monterrey Jack cheese, shredded

DIRECTIONS:  Preheat oven to 350º.  Beat the eggs and Jack cheese in a small bowl and set aside.  In a non-stick skillet, melt the bacon grease and saute the chopped onion until nearly tender.  Add ham and continue to cook until ham i s done.  Add kale and saute, stirring, until it just softens a bit and turns bright green (not fully cooked).  Spread the mixture evenly in the skillet and gently pour the eggs evenly on top.  Pop into oven and bake for about 10 minutes or until egg is just set in the center.  Remove from oven.  Invert a plate over the skillet skillet and using potholders, flip the skillet to drop the omelet onto the plate and serve at once.

NUTRITIONAL INFO:    Makes 3 servings, each contains:

313 calories

24.8 g  fat

3.33 g  carbs, .43 g  fiber, 2.9 g  NET CARBS

19 g  protein

388 mg sodium

245 mg potassium

38% RDA Vitamin A, 15% B6, 56% B12, 27% C, 9% D, 7% E, 6% calcium, 18% copper, 6% magnesium, 10% manganese, 31% phosphorous, 47% riboflavin, 60% selenium, 13% thiamin, 17% zinc

 

 

Strawberry Egg Puffs

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Strawberry Egg Puffs

These little breakfast treats came about as a result of a kitchen mishap. I was intending to make a giant Oopsie cinnamon roll, but right when I switched my ancient Hamilton Beach electric hand mixer on, it just sat there in silence.  Not surprised, as it’s over 30 years old.  I certainly have gotten my money’s worth out of THAT thing!!   I knew there was no way I was ever going to get my egg whites whipped stiff enough with my immersion blender.  I did try, but it just wasn’t happening.I simply didn’t feel like scrambled eggs this morning.  Really wanted a sweet breakfast for a change, as I hadn’t had anything sweet for breakfast in ages.  Plus I had promised my husband a cinnamon roll for breakfast!  I had to think quick on my feet.  Looking in the fridge, the beautiful, ginormous strawberries I bought yesterday were right at eye level.  I thought a moment, glanced over and saw my  Ebilskiver pan hanging nearby and the light bulb went off!  These are a VERY pleasant way to have your eggs in the morning when you’re kind of burned out on plain old eggs.  Hubby was happy, too. These little breakie treats are suitable as soon as you reach the berries rung of the Atkins Phase 2 OWL carb ladder.  They are also suitable for Paleo-Primal followers.  I found 3 of these filled me up nicely; hubby ate the remaining 4.  You would definitely want to double the recipe for a larger family.  These would also be good made with blueberries instead of strawberries.  A dab of cream cheese underneath the fruit would also be delicious. There are just endless ways you could vary this basic little recipe.  1 tsp. cream cheese dotted under the strawberry would turn these into little strawbery danish real easily.  🙂

More delicious low-carb breakfast ideas and recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

VARIATION:  Add 1 tsp. cream cheese in the center of each one, under the strawberry slice,  before baking. 🙂

INGREDIENTS:

4 eggs

2 T. sugar equivalent of your favorite sweetener

1 T. flax meal

1 T. whey protein (unsweetened, plain)

½ tsp. vanilla extract

2 extra large strawberries, sliced

DIRECTIONS:   Preheat the oven to 350º. Break the eggs into a mixing bowl.  Whip well with a whisk.  Add all remaining ingredients but strawberries, whip with whisk until smooth and set aside a moment.  Stem and slice the large end of the strawberries into 7 nice large slices (cook gets to eat the pointy bits :)).  I used my non-stick Ebilskiver pan that has 7 seven ½” deep slots, but a muffin top pan would work just fine.  If you have neither one, you could use 7 slots of a regular muffin pan (to keep the per-serving stats below accurate), but allow perhaps a few more minutes cooking time as they will be a little thicker.  I lightly oiled my pan just because EVERYTHING seems to stick on me if I don’t.  I’ve learned. Give the batter one last whisking to incorporate any settling ingredients.  I used a 2 T. measuring cup to dip out 7 equal portions of batter into the cups, evenly distributing the remaining batter.  Gently set 1 slice of strawberry in the center top of each one.  Pop into your preheated oven and bake about 15 minutes or until puffed up and firm to the touch.  Expect them to fall level as they cool off.  OPTIONAL:   Dust with powdered erythritol .  Below is a pic of the ebilskiver pan I used to bake these with.   It has slots that are 3/4″ deep and about 2½” wide.  These could be baked in a muffin top pan or the bottom of muffin cups, too.

My Ebilskiver pan (I think it’s a discontinued pan now)

NUTRITIONAL INFO:   Makes 7 egg puffs, each contains:

53 calories

3.4 g  fat

.91 g  carbs, .43 g  fiber, .48 g NET CARBS

4.5 g  protein

41 mg sodium

Eggs Benedict with a Twist

Eggs Benedict with a Twist

Eggs Benedict with a Twist

I’ve found yet another convenient and tasty use for my Shawarma Mayo Salad Dressing.  The versatility of this mayo/dressing just continues to astound me!  Despite the fact that all attempts to incorporate cauliflower into omelets and quiches have heretofore proven to be pretty awful in my opinion, THIS experiment was absolutely delicious!!  I had a large amount of steamed, buttered cauliflower leftover from dinner last night and wanted to try this homemade dressing on it, but adding some egg today as well, something similar to my Eggs with Tarragon Sauce recipe we adore.  Well, it came out JUST as good as THAT recipe!  I think I’ll even have this sauce atop cauliflower as a vegetable side dish, without the egg sometime as well!!  Nice flavor combination!  This extremely nutritious breakfast or lunch is suitable for Atkins Induction, Keto diets and my Primal/Paleo readers as well.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 large egg, beaten

½ T. unsalted butter

½ c. cooked, seasoned cauliflower

2 T.  my Shawarma Salad Dressing  (more if you feel decadent)

Sprinkle of cayenne pepper for garnish (optional)

DIRECTIONS:  Scramble your egg in the melted butter as usual.  Place the cooked, heated cauliflower onto your serving plate.  Spoon the egg on next. Dip the Shawarma Salad Dressing over the top and serve.  Sprinkle with a pinch of cayenne for garnish and spunk if you’re so inclined.

NUTRITIONAL INFO:   Makes 1 serving which contains:

332 calories

31.3 g  fat

4.3 g  carbs, 2.2 g  fiber, 2.1 g  NET CARBS

10.4 g  protein

374 mg sodium

 

Peek-a-Boo Smoked Eggs

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Peek-a-Boo Smoked Eggs

My regular readers know how I love my smoked Gouda cheese and how NOT fond of eggs I am!  🙂  Well, yet another creation with it this morning that was very good indeed and SUPER simple.  Not too “eggy” tasting for me, either.  This breakfast is Induction friendly.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

4 slices bacon

1 oz. smoked Gouda cheese, grated or sliced

2 large eggs

DIRECTIONS:  Preheat oven to 350º.  Cook bacon your usual method until just HALF done.  Lay the half-cooked bacon in greased or non-stick pan.  Top with Gouda in such a manner as to create a little depression or “well” on each side.  Crack eggs gently into the “well” and bake  in 350º oven for 10 minutes if you like a real runny yolk, 15 minutes for a set but soft yolk, around 20 minutes for a fully firm yolk.  Cut in half, dip onto plates and serve.

NUTRITIONAL INFO:   Makes two servings each containing:

227 calories

18 g fat

1.1 g  carbs, 0.0 g fiber, 1.1 g  NET CARBS

15.2 g  protein

633 mg sodium

 

Shallot Boursin and Bacon Scrambled Eggs

 

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Shallot Bousin and Bacon Scrambled Eggs

I tried a new flavor of Boursin cheese in my scrambled eggs today.  This one is called “Shallot and Chive”.  Since those flavors go so well with bacon, I decided to toss the bacon right into the eggs today.  Really good flavor combo, this one.  If I had had a shallot on hand, I’d have added one minced and sauteed to this, but sadly I didn’t. Of course, I drenched the eggs in butter, which sure doesn’t hurt scrambled eggs.  🙂  This is an Induction friendly breakfast those who tire of boring eggs will REALLY like.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 large eggs, beaten

2 T. “Shallot and Chive” Boursin cheese (in most grocery stores)

Click to enlarge

2 T. chopped parsley

2 T. butter, unsalted

2 slices thick bacon, finely chopped

DIRECTIONS:   Fry bacon in a small skillet.  Add parsley and saute 1 minute.  Add Boursin and let it soften and mix with the parsley, stirring well. Add beaten eggs and cook as you normally do scrambled eggs.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

373 calories

32.5 g  fat

1.9 g  carbs, .25 g  fiber, 1.65 g  NET CARBS

18.35 g  protein

512 mg sodium

245 mg potassium

40% RDA Vitamin A, 61% B12, 15% copper, 31% iron, 37% phosphorous, 47% riboflavin, 71% selenium, 20% zinc

Ro-Tel® Breakfast Stack

Ro-Tel® Breakfast Stack (2)Lately I’m trying to push more of my protein (40-50g) intake to breakfast for its ability to stave off snacking desires the rest of the day.  Part of the Leptin protocol, doing that really does work to fight mid-morning and mid-afternoon snack cravings!  If you make a smaller sausage patty (3 oz.) you can lower calories and fat. Here’s a breakfast (or lunch) gets you close to that protein goal in a hurry!  This recipe is also Induction friendly!  I didn’t think to garnish this with green onion, but in retrospect, I think that would add something and will do so next time and note it as an optional garnish below.  The nutritional info below indicates this combination of ingredients makes for a VERY nutritious breakfast!  🙂

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

5 oz. pork sausage (I use homemade: https://buttoni.wordpress.com/2011/08/07/peggys-breakfast-sausage/ 

2 T. solids from can of Ro-Tel® tomatoes & green chiles

1 large egg

1¼ oz. grated Monterrey Jack Cheese

1 tsp. green onion, chopped (optional garnish)

DIRECTIONS:   Preheat oven to 350º.  Form a patty with the pork sausage making a slight depression in the center to help contain the egg that will sit there.  Brown to nearly done stage in non-stick skillet.  Top with the tomato/chile solids.  Then break the egg into the well.  Top with cheese and bake at 350º for about 12 minutes.  At 12 minutes, the yolk was done enough, but still soft…just not runny.  If you like it runny, cook for less time.  Top with chopped green onion if desired and ENJOY!

NUTRITIONAL INFO:  Makes 1 serving which contains:

658 calories

52.8 g  fat

2.6 g carbs, .6 g fiber, 2.0 g NET CARBS

40.9 g  protein 726 mg sodium

* NOTE   If you use a 3 oz. meat patty and only 1 oz. cheese, you can lower the numbers to:  452 calories, 36 g  fat, 2.3g carbs, 0.5g fiber, 1.8 g  net carbs, 29g protein, 576 mg sodium

Spinach and Eggs

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Click to enlarge

I realized as I made this for breakfast today that I should not assume everyone is familiar with this “delicacy” (she says with tongue in cheek).  It was a staple in my house growing up.  And sometimes I forget every household is different and many may have never enjoyed this wonderful food combination.  So though it may be old hat to some of you, I decided to include it in my collection of recipes as it is certainly Atkins Induction friendly and tummy friendly as well!

When my dad, a career USAF pilot, got home 8-9pm on flying days, often we had long since had our dinner.  If he didn’t want to go to the trouble of warming it all up (home microwaves weren’t around back then), this dish with some crisp bacon was often his meal of choice.  It messed up way fewer utensils and dishes than reheating dinner and would take much less time to get to table.  He always got home “hongry”!  🙂  He would always ask if I wanted some, to which, in the beginning, I most often said “No, thanks”, as I thought it didn’t look or sound good.  But one time I  finally sat down and tasted it.  Well…..let’s just say he learned to make extra, no matter what I said, if he wanted to get all his eggs to himself. 😉

What this dish lacks in visual appearance it makes up for in taste.  Mmmm Mmmm Mmm.  This is also good with a bit of minced onion powder added during cooking.  Though Dad often resorted to using canned spinach for this, as have I, it’s not NEARLY as good as it is with frozen, and clearly is the best with fresh spinach.  This is how I most often use up that little dab of leftover spinach that I invariably have.

INGREDIENTS: 

3 eggs, beaten

½ c. fresh spinach, chopped (or ¼c. frozen, cooked)

2 T. butter, unsalted

Pinch minced onion powder (optional)

DIRECTIONS:   Melt butter in non-stick skillet.  Add spinach and saute until hot/wilted.  Add onion powder if using.  Pour beaten eggs evenly over top and let eggs begin to set on the bottom before attempting to stir.  Gently lift up parts of the mixture and flip over until all have been flipped,  Continue until eggs are thoroughly done.  Serve with crisp bacon on the side and ENJOY!

NUTRITIONAL INFO:    Makes 1 serving which contains:

434 calories

38.3 g  fat

3.4 g  carbs, 1.6 g fiber, 1.8 g NET CARBS

21.2 g  protein

272 mg sodium

101% RDA  Vitamin A, 20% B6, 83% B12, 24% E, 34% copper, 47% iron, 20% magnesium, 24% manganese, 46% phosphorous, 76% riboflavin, 93% selenium, 24% zinc

Boursin Scrambled Eggs

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Boursin Scrambled Eggs

I keep Boursin  soft cheese “Garlic and Fine Herbs” flavor in the door of my refrigerator almost always.  Not something I like to run out of.  I keep finding interesting things to try it in or on.  It reminds me a lot of cream cheese, but much more intense flavor.  I find it way too heavy all by itself, as a dip or spread.  But I am really starting to like it in small amounts in a variety of odd places.  This morning’s eggs is yet another example.  Very tasty and not the usual frowns and winces from my husband who prefers plain eggs.  So I thought I’d share this Induction friendly recipe with everyone.  I’m going to try the “Chive and Onion” Boursin in my eggs next time!  Boursin cheeses are usually found in the deli or specialty cheese section of better grocery stores.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:     

2 T. butter, unsalted

4 large eggs, beaten

1½ T.  Boursin cheese, (I used Garlic and Herb flavor)

2 T. parsley, chopped

DIRECTIONS:   Melt butter in a non-stick skillet over medium heat.  Add Boursin cheese and stir to dissolve.  Cheese will look like it’s curdling, but don’t worry, not a problem.  Add all the parsley but 1 tsp. reserved for garnish.  After 1 minutes, add beaten eggs and cook until done.  Serve with garnish of remaining parsley.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

262 calories

23 g  fat

1.2 g  carbs, .15 g fiber, 1.05 g  NET CARBS

13.1 g  protein

165 mg sodium

If you’re not familiar with Boursin cheese, it’s a soft cheese that comes in a foil wrapper in a little box that looks like this: HerbBoursin

Breakfast Sausage “Pizza”

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Click to enlarge

For this quick little skillet pizza, the eggs form the “crust”.  But it only looks like a pizza until you cut into it.  Then it looks like all the rest of the low-carb crustless quiches out there we all know and love.  But this was tasty, so I’m going to go on and post it on the site.  The name would appeal to children for sure.  And of course, you could add other things typically found on pizza.   🙂  This recipe is induction friendly.  You could make this a sausage-mushroom “pizza” if you have any on hand.    Just add ½ small can drained mushrooms or saute 2-3, sliced with the  sausage and veggies while those are cooking.  This is the first time I believe I’ve ever used mozzarella in any of my breakfast egg concoctions and it was very creamy and much less oily than all the other cheeses I’ve used in quiches and such.  I’ll be using it again in future, I’m sure.  I really LIKED the mozzarella in this!

INGREDIENTS:        

2 eggs, beaten2 oz. onion, sliced or chopped

2 oz. bell pepper strips

2 oz. mozzarella cheese, grated

DIRECTIONS:  Preheat oven to 350º.  Gently brown the sausage in a non-stick skillet over medium heat.  It should produce enough grease on its own, but oil skillet a bit if not.  Add onion, pepper and if using, the fresh mushrooms and saute until tender.  Turn off heat.  With spoon or spatula, push all the ingredients toward the center of the pan and away from the wall of the skillet.  Sprinkle on the mozzarella.  Gently pour the eggs in the center and then around the outer “Pizza” to form the crust.  roll skillet to insure the egg has coated all the meat/veggie mixture to hold it all together.       Pop into preheated 350º oven for about 12-15 minutes just to set the eggs.  Serve at once.

NUTRITIONAL INFORMATION:   Makes 2 servings, each containing:

297.5 calories

22.9 g  fat

4.45 g  carbs, .4g fiber, 4.05 g  NET CARBS

10.7 g  protein

465 mg sodium, 10% RDA Vitamin B6, 40% B12, 40% C, 18% iron, 13% calcium, 25% phosphorous, 27% riboflavin, 33% selenium and 13% zinc

Turnip-Bacon Quiche

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Ever since starting my low-carb journey, I never cease to be amazed at how many fun things you can put into a crustless breakfast quiche and end up with a MUCH tastier result than expected when starting out.  And often much better than my doubting husband, picky eater that he is, likes to admit.   🙂  This morning when I opened up the refrigerator, I saw I had one turnip smiling up at me, right on the front of the shelf, and it seemed to be saying “Eat me, Eat me”.   A visual image of  the talking plant, Audrey, in the campy musical “Little Shop of Horrors” came to mind.  🙂    Thought I’d accommodate the little guy!  🙂  This was very much like a hash brown and bacon quiche!  No turnip taste at all.  Really tasted like potatoes were in this! This recipe is Induction friendly.

More delicious low-carb breakfast ideas can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

3 eggs, beaten

2 oz. onion, chopped

4 slices bacon, coarsely chopped

1 small turnip, peeled and grated (about 2-2½ oz.)

DIRECTIONS:   Preheat oven to 350º.   In a non-stick skillet, cook bacon over med-high heat until nearly done.  Add onion to the residual grease and saute until union is softening a bit.  Add grated turnip and saute, stirring often until it is tender.  Beat eggs and evenly pour over flavor ingredients and pop into preheated 350º oven for about 15 minutes or until set in the center.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

259 calories, 18.9 g  fat, 5.7 g  carbs, 2 g  fiber, 3.7 g  NET CARBS, 16.35 g protein, 545 mg. sodium

Scrambled Eggs with Herbs

Scrambled Eggs with Herbs

Scrambled Eggs with Herbs

I had some leftover herb butter in the fridge from doing some steaks the other night and decided to use it to cook my scrambled eggs this morning.  My reaction at the table was Mmm Mmm Mmm Mmm Mmm!  Why have I never thought of using herb butters (often called compound butters) to do eggs before?  I see lots of potential for further development. And these were divine with bacon.  Next time I may cook and crumble the bacon right on the top as a sort of garnish!

INGREDIENTS:

4 large eggs, beaten

4 T. butter, unsalted

3 sprigs parsley, chopped

¼ clove garlic, minced (I didn’t want too much garlic taste to come through.  You may want to increase.)

1½ tsp. fresh lemon juice

Dash my homemade Cavender’s Greek Seasoning

DIRECTIONS:   Melt the butter in a small non-stick skillet over med-high heat.  Add all remaining ingredients and cook 1 minute.  Add beaten eggs and cook as you usually do.  Serve with bacon.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

348 calories

33 g  fat

1.1 g  carbs, .1g fiber, 1 g NET CARBS

 

Indian Panch Puran Eggs

Indian Panch Puran Eggs

Adapted from a recipe on Linda Genaw’s site, I decided to take my favorite Indian seasonings and throw them into eggs today and it was DELICIOUS!  Panch Puran, (known as either 5-spice mix or 7-spice mix), is a common Bengali and East Indian spice.  I have the 7-spice blend which is a mixture of cumin, nigella (kalongi or onion seed) , anise (fennel), fenugreek seed, mustard seed, cloves and allspice.   The 5-spice mix omits the cloves and allspice.  NOTE: this is not the 5-spice powder used in Chinese cooking! These spice blends can be purchased ready-made at import stores carrying Indian foods or on-line at places like Penzey’s.  There are also likely recipes on the internet for making it homemade.   I bought a bottle at a little Indian import place in San Antonio.

My husband doesn’t ordinarily like elaborate eggs in the morning, but being an Indian food fan, he tried these and said they tasted very good.  That pleased me immensely.  But he said that he would like them better as a side dish for an evening Indian meal. I liked this recipe a lot!  Very delicate flavors and not heavy at all.   By the way, this dish is NOT hot from the jalapeno, as searing jalapenos takes a lot of the heat out of them.  Omit the cayenne if you don’t like spicy foods.  This dish is Induction friendly and suitable for Keto or Primal-Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

3 T. butter, unsalted (or ghee, or coconut oil)

2 oz. onion, chopped

1 jalapeno, seeded and chopped

1 plum tomato, seeded and chopped

½ clove garlic, minced

1 tsp. fresh ginger, minced

Pinch each ground coriander, turmeric, curry powder, cumin

Dash cayenne pepper (optional)

¼ tsp. Panch Puran 7-Spice Mix (see comments above recipe)

4 large eggs

Optional:  Cilantro to garnish

DIRECTIONS:   Melt the butter in a non-stick skillet over med-high heat.  Saute onion and jalapeno until tender.  Add garlic, ginger and tomato and cook down until the tomato is just tender.  Whisk eggs with all spices and pour into skillet and cook like scrambled eggs until done.  Serve garnished with some chopped fresh cilantro for best flavor, or omit garnish if you don’t like cilantro.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

315 calories

27.4 g  fat

5.1 g carbs, .9 g fiber, 4.2 NET CARBS

13.5 g  protein

very little sodium

Radish Hash Browns Quiche

Click to enlarge

Click to enlarge

Don’t judge this until you try it, Mikey.  I swear this tastes just like hash browns in this crustless quiche.  In fact, it’s perhaps the BEST quiche I’ve done to date!  I was simply amazed, to be quite honest.

INGREDIENTS:

5 large radishes, sliced

2 oz. onion, chopped

2 slices bacon, chopped

3 eggs, beaten

1 oz. cream

DIRECTIONS:  Preheat oven to 350º.  In a non-stick skillet, fry bacon until half done.  Add onion and continue cooking until onion is tender.  Add radishes and cook until they begin to brown and get tender.  Beat eggs and cream together in a small bowl and pour evenly over the radish/onion mixture.  Bake at 350º for about 15 minutes or until center is set.

NUTRITIONAL INFO:    Makes 3 servings, each containing:

111 calories

7.5 g  fat

2.9 g  carbs, .47 g fiber, 2.43 NET CARBS

8 g  protein

Crabby Quiche

crab027

I made a batch of Galveston Crab Dip this week and had this idea to put some into a breakfast quiche, along with some bacon to smooth it out. Mmmmm.  Came out great!  This is OK for  Induction.  I thought I would name this dish in honor of my husband, who is usually crabby when I put many unusual ingredients (like seafood) into his morning eggs.  He actually LIKED this!  But I’m leaving the name as it stands. 🙂

If you don’t have or want to make up the dip first, just use 1/3 c. crab meat and 1 oz. cream cheese, with a splash of white wine (if not still on Induction) and it’ll be fine. 🙂

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

 

INGREDIENTS:

5 slices bacon, coarsely chopped

3 oz. onion, chopped

½ c. Galveston Crab Dip

5 eggs, beaten

2 oz. heavy cream

Bacon grease that cooks out of the bacon (about 3 tsp.)

DIRECTIONS:   Preheat oven to 350º.  Chop bacon and brown over med-high heat until quite brown.  Add onion and saute until onion is tender.  Place onion-bacon mixture in quiche pan, along with the grease.  Rub some of the grease up on the sides of the pan, too, to grease it well.  Dot top of mixture with the cream cheese crab dip.  Beat eggs and cream together in bowl and pour evenly over the top.  Pop into preheated 350º oven for about 15 minutes or until center is set.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

171 calories

14 g  fat

2.17 g  carbs, .3g fiber, 2.05 g  NET CARBS

7.5 g  protein

216 mg sodium

Leek and Sausage Quiche

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Click to enlarge

No intro needed here.  Yet another breakfast crustless quiche, but a very GOOD one!  🙂  This is of course Induction friendly.

INGREDIENTS:

4 oz. pork sausage

½ c. leeks, washed and chopped

2 T. butter, unsalted

4 oz. grated cheddar cheese

4 eggs, beaten

DIRECTIONS:  Wash leeks well and chop.  Preheat oven to 350º.  Brown sausage in non-stick skillet.  Add butter and leeks and continue to saute until leeks are pretty done.  Add 2 oz. of the cheddar cheese evenly on the top.   Carefully pour the eggs over the top to cover all the mixture.  Top with remaining 2 oz. of cheese and pop in 350º oven for about 10-15 minutes.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

309 calories

25 g  fat

2.83 g carbs, .1g fiber, 2.73 NET CARBS

18 g protein

621 mg sodium

53% RDA vitamin B12, 29% A, 17% calcium, 11% copper, 13% niacin, 40% phosphorous, 39% riboflavin, 37% selenium, 25% zinc

Bacon-Onion-Squash Quiche

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Bacon-Onion-Squash Quiche

Wanting to reinvent 1/2 c. cooked yellow squash I had in the fridge, I added it to my bacon and onion frittata today!  Hubby couldn’t even tell it was in there, but then his palate isn’t as discerning as mine.  I could taste it and I think it added something!   I would definitely add squash to morning eggs again!  This recipe is Induction friendly.

INGREDIENTS:

4 slices bacon, coarsely chopped

3 oz. onion, chopped

½ c. yellow squash, finely chopped

3 eggs, beaten

DIRECTIONS: Preheat oven to 350º.  Brown bacon in 8-9″ non-stick skillet over medium-high heat.  Add onion and saute until it is tender and translucent.  Sprinkle squash evenly over the top and cook until tender.    Beat eggs and evenly pour over the top.  Pop into 350º oven for about 15 minutes or until center is done.  Carefully invert onto platter and serve.

NUTRITIONAL INFO: Makes 2 servings each containing:

292 calories

20 g  fat

5.2 g  carbs, .7 g fiber, 4.5 NET CARBS

22.2 g  protein

698 mg, sodium

21& RDA Vitamin A, 23% B6, 66% B12, 20% cooper, 30% iron, 21% niacin, 48% phosphorous, 53% riboflavin, 85% selenium, 26% zinc

Zucchini-Bacon Quiche

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Click to enlarge

I fixed this for breakfast today and it’s probably the best breakfast quiche I’ve done to date.  Very little went into this but it sure was tasty.  Induction friendly.

INGREDIENTS:

6 oz. grated zucchini

3 oz. onion, chopped

5 slices bacon, chopped

5 eggs, beaten

1 c. Cheddar cheese, grated

DIRECTIONS: Preheat oven to 350º.  Over medium-hi heat, brown bacon in non-stick skillet.  Add onion and cook until lightly browned.  Add zucchini and continue cooking until zucchini begins to look translucent.  Sprinkle cheese on top evenly.  Beat eggs and pour evenly over the top.  Pop into oven for about 15-20 minutes or until center is no longer “wet”.  Cut into 5 wedges and serve.

NUTRITIONAL INFO: Makes 5 servings, each has:

248 calories

18 g  fat

3.6 g  carbs, .60 g  fiber, 3.0 g NET CARBS

18 g  protein

520 mg sodium

12% RDA Vitamin B6, 40% B12, 18% calcium, 17% iron, 46% phosphorous, 34% riboflavin, 24% zinc

“Shypoke” Egg

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“Shypoke” Egg

This low-carb wonder is in honor of two San Antonio diners (no longer in existence) known as Hipps Bubble Room, and its successor, Little Hipps.  Our best friends used to take us to these places late night for beer and their famous “Shypoke Eggs”.   A little history on the restaurant legacy here:  http://cooking.lovetoknow.com/shypoke-eggs-recipe

Now you have to SEE this culinary creation to appreciate the name, but they were nachos with a smear of beans on the round tortilla chip, then a slice of Jack cheese, then a slice of jalapeno and finally a small circle of yellow cheese on the top.  They were warmed just long enough for the cheeses to begin to melt, but before the cheese got runny and spread out all over the pan.  The overall visual impact when a plate of these was set before you was that they looked remarkably like a dozen fried eggs!!  Hence their name.

Well, I was thinking about Shy-Poke Eggs on my morning walk today and got the idea to make something like them that is low-carb (without tortilla chip) for breakfast.  The final creation came out tasty!!   Although they didn’t have quite the visual impact of the originals and substituting sausage at the bottom for the traditional tortilla chip, well the taste was different, but still good.  🙂

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not receive money for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

3 oz. ground pork, seasoned (or commercial pork sausage)

1 slice Jack or Pepper Jack cheese

¼ slice Cheddar or Deluxe American Cheese

1-2 T. canned refried beans (omit if still in Induction)

1 egg

1 slice jalapeno (optional)

Sprinkle chopped cilantro (optional)

DIRECTIONS: Preheat oven to 350º.  On a good non-stick sheet pan or skillet, using the back of a fork, spread sausage out in a 5″ circle (will be thin).  Using the fork, make a 1½” hole in the middle by pushing the sausage outward a bit.  The final result is something like the shape of a doughnut.  Using the back of a spoon, smear the refried beans on top of the sausage, but leave the center hole empty.  Now, gently crack the egg into the center hole, trying not to break the yolk.  Top with the whole slice of Jack cheese.  If you want it, place a slice of jalapeno atop the yolk.  Finally place the small square of yellow cheese on top.   If using, sprinkle with cilantro last.

Pop into 350º oven for about 15-20 minutes, depending on how done you want the yolks.  My husband likes them runny, which took 15 minutes; I like them 90% set, which took 20 minutes.

NUTRITIONAL INFO: Makes 1 serving which contains:

446 calories

37.4 g  fat

5.4 g  carbs, 1.4 g  fiber, 4 g  NET CARBS

30 g  protein

189 mg sodium

Smoked Gouda Breakfast Pizza

smokedgoudabreakfastpizza

I often create new recipes when my husband isn’t home.  This is one of those.  When I opened the fridge the last time he was out of town, I saw the little dab of homemade pork sausage I had left and my green onion bag laying right beside it.  Got this idea to press the sausage into a pizza “crust”, top with finely chopped green onion, then slivered smoked Gouda (which I always keep in the house, as it’s my favorite cheese) and beaten egg on top of that.  15 minutes in the oven and VOILA!  It was real good!  And Induction friendly, too!

More delicious low-carb breakfast recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 oz. seasoned, ground pork (or pork sausage, I make my own recipe.)

2 T. green onion, finely chopped

2 oz. smoked Gouda cheese, shredded or very thinly sliced to help with melting

2 beaten eggs

DIRECTIONS: Using a fork, press the raw pork sausage evenly into the bottom of a greased glass or non-stick quiche pan.   It will be thin.  I used a 7″ small quiche dish.   Top with chopped green onion.  I didn’t have any on hand, but chopped mushrooms would also be good in this.  Top with grated or thinly slivered smoked Gouda cheese (or whatever cheese you prefer).  Beat 2 eggs and carefully drizzle the egg evenly over the top. Bake at 350º for 15 minutes or until center is set.  Cut into “slices” and serve.

NUTRITIONAL INFO: Makes 2 servings, each contains:

325 calories

25 g  fat

1.95 g  carbs, .35 g  fiber, 1.6 g NET CARBS

23 g  protein

335 mg sodium

Upside-Down Smoky Mushroom Omelet

Upside-Down Smoky Mushroom OmeletThis was an experiment we both really liked.  You can use another cheese in this, but you probably know by now, I’m very fond of Smoked Gouda.  I would not recommend using Monterrey Jack in this, as I did one time and it was just too bland. You should omit the wine if still on Induction. If you carefully slide a flexible spatula under this to loosen, you can turn it over, in tact, onto the plate easier.

More delicious low-carb breakfast ideas can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php DISCLAIMER: By personal choice I do not accept payment for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

2 T. unsalted butter

6 large mushrooms, sliced

2 oz. onion, sliced thin

dash salt and pepper

2 T. white wine (optional.  Omit if still on Induction)

2 T. heavy cream

3 eggs

3 oz. grated smoked Gouda cheese

DIRECTIONS: Preheat oven to 350º.  Melt butter in small 7″ no-stick skillet.  Saute onion and mushrooms, along with salt and pepper until soft.  Add wine and continue to cook a couple minutes for the wine to evaporate.  With your spatula, arrange mushrooms/onions in flat layer at bottom of the skillet.  In a small bowl, beat the eggs and cream together.  Evenly and gently pour eggs over mushrooms, trying not to disturb their flat layer.  Sprinkle the Gouda cheese on top and pop in to oven.  Bake at 350º for about 15-18 minutes or until center is no longer wet. Using a large spatula to loosen from the pan, flip the entire omelet onto a serving plate.  It’s pretty with the mushrooms UP!  Cut and serve.

NUTRITIONAL INFO: Makes 3 slices, each containing:(lower counts if you cut into 4 servings)

300 calories

24.3 g  fat

4.57 g  carbs 1 g  fiber 3.57 g  NET CARBS

16 g  protein

415 mg. sodium

Mini Breakfast Quiches

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Click to enlarge

I made these for breakfast today and we both like them a lot.  They puffed up so nicely but as with most egg items, fell after taking them out of the oven.  The recipe made exactly 12.  As I didn’t serve anything else with these, it took 5 to fill me up.  Hubby ate 7, leaving no leftovers.  So double the recipe if you have kids to feed!  These are OK for Induction.

INGREDIENTS:

3 oz. cream cheese, softened

2 T. heavy cream

2 eggs

½ c. cheddar cheese, grated

2 T. green chiles, canned

3″ long green onion, chopped fine

2 slices bacon, microwaved and crumbled coarsely

1 T. flax meal

DIRECTIONS:

Soften cream cheese and stir in beaten eggs.  Add cheese and all remaining ingredients.  cook and crumble bacon and add to the batter.  Stir well.  Using tablespoon, spoon into non-stick or greased mini-muffin tins.  I found this filled 12 mini cups.  Bake at 350º for about 15 minutes until tops are puffed and dry to touch but not browned.

NUTRITIONAL INFO:  Makes 2 servings, each with:

421 calories

36 g  fat

7.25 g  carbs

2.2 g  fiber

5.05 g  NET CARBS

18.4 g  protein

900 mg. sodium

Scrambled Eggs with Tarragon Cream

ScrambledEggswithTaragonCream

Served with 2 oz. ham added

I’m not terribly fond of eggs just scrambled or fried.  I have to “doctor them up” quite a bit to not get totally turned off on eating them day in and day out for breakfast.  This is one way I’ve succeeded in making eggs not taste so much like eggs, to be quite honest! It’s sinfully rich and Induction friendly!  It is also suitable for Primal diners, but not Paleo. You can play around a bit with this recipe, too, adding other things to the sauce like sausage, sliced mushrooms, onion slivers, black olives or any combination of those. 🙂  Tarragon is a sweet, delicate spice with a slight licorice taste.   If you put too much in the sauce, you’ll probably not be happy.  With tarragon, more is NOT better!  If serving to guests, (or you want to boost your vegetables for the day) this is very pretty and tasty served over a bed of steamed spinach.  Served with spinach, this makes a very nice brunch or lunch entree.  If in Atkins Phase 2 OWL, 1-2 T. sherry or white wine is also good added to this sauce.

INGREDIENTS:

1 Roma tomato, seeded and chopped

Without the 2 oz. ham (my preferred way to serve this)

Without the 2 oz. ham (my preferred way to serve this)

1 tsp. olive oil

6 T. heavy cream

1/3 c. water

¼ tsp. crushed tarragon

Pinch onion powder

1 T. butter

4 large eggs, beaten

1/16 tsp. xanthan gum (only if you want it thicker)

DIRECTIONS:  In small non-stick skillet, saute chopped tomato in olive oil.  When tender but not reduced to mush, lower heat and add water, cream, tarragon and onion powder.  Simmer a few minutes and it will thicken up on its own.  Only add the xanathan gum if you want it thicker.  In separate non-stick pan, melt butter and add beaten eggs and cook scrambled just until done.  Plate 1/2 the eggs with 1/2 of the cream sauce on two serving plates.

NUTRITIONAL INFO: Makes 2 servings, each containing:

354 Calories

32.3 g  fat

3.3 g  carbs, .4 g  fiber, 2.9 g  NET CARBS

13.85 g  protein

236 mg sodium

Sun-dried Tomato Quiche

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Sun-Dried Tomato Quiche

I served this to company this morning and it got a thumbs up from both our guest and dear hubby!  Try this one if you like the sweet tang of sun-dried tomatoes.  Because of the CarbQuick bake mix, this one is not acceptable for Atkins Induction.  However, if you substitute 1/4 c. flax meal, or plain whey protein powder, you could enjoy this recipe with similar baking results.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not receive money for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

½ lb. pork sausage,cooked and crumbled

4 separated eggs

½ c. CarbQuick baking mix

¼ c. homemade mayo

¼ c. sour cream

¼ c. sun-dried tomatoes (packed in oil), chopped fine

2 oz. cheddar cheese, grated

DIRECTIONS:

Cook sausage and crumble.  Then, in two separate bowls, separate the eggs.  Into the bowl with the yolks, add all other ingredients.  Stir to blend well.   With mixer, beat egg whites sto stiff peak stage.  Pour them into the yolk mixture.  Using a rubber spatula, gently fold them into the yolk mixture until well-blended.  Pour into a non-stick baking pan.  Bake 20-25 minutes at 350º or until knife stuck into center comes out clean.

NUTRITIONAL INFO: Makes 4 servings, each with:

468 calories

42.3 g  fat

8.3 g  carbs

4.78 g fiber

3.52 NET CARBS

24.03 g protein

708.6 mg sodium

Tejano Steak Breakfast Burrito

burrito0021

The original version, cooked by a wonderful friend from our past, had chopped potato, which is not allowed on Atkins.  But I don’t think the omission of the potato diminishes the resulting flavor too much.  With my addition of leftover grilled steak (she used pork sausage) , hubby and I give this one a thumbs up!  To cut carbs, I usually serve it open-faced on 1/2 low-carb tortilla and eat with a fork.  Not suitable for Induction due to oat flour in the tortilla.  Traditionally, these are rolled like an enchilada, but ya can’t get much filling into them unless you use the over-sized tortillas, which isn’t really the best choice.  But with only 1/2 tortilla, I can only fold them in half.  Actually, that’s a piece of my thin Indian naan bread in the pic above as I was out of low-carb tortillas the day I took this pic.  Not suitable for Atkins Induction unless you use my No-Flour Tortilla linked belos and omit the tiny amount of beans.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:  For each serving you’ll need:

1 egg scrambled

1/2 low carb flour tortilla (or 1 piece of my No-Flour Tortillas)

2 T. refried beans, canned  (can omit to reduce carb count)

1 oz. Monterey Jack Cheese

1 oz. chopped onion

2 oz. leftover grilled steak, chopped fine

dash ground cumin

Optional:  a little chopped cilantro

DIRECTIONS:

Spray pan with vegetable spray.

Place 1/2 tortilla on pan and smear thin with beans (use back of a spoon)

Scramble egg in skillet and spread evenly on top of beans

Saute onion and meat a few minutes until onions are nearly tender and spread evenly on top of the eggs.  Sprinkle with cumin and top with jack cheese.  Add cilantro if using.  For those eating whole tortilla versions, fold the unfilled side over now to “close” the burrito.  Bake at 350º for 10-15 minutes and serve.  Some will like salsa with these but that is not included in info below.

NUTRITIONAL INFO:  Serves 1, each burrito contains:

304 calories

15.1 g  fat

12.6 g  carbs, 4.9 g  fiber, 7.7 NET CARBS

28.4 g protein