Category Archives: Eggs
Please, not another day of oatmeal….
Yip, that was my thought exactly, so instead I’ve decided to indulge in a healthy high protein egg white omelette with a spinach, mushroom and cheese filling. And to round it of I’ve sprinkled some roasted black sesame seeds on top.
I almost forgot I had these black sesame seeds in my pantry, off course I’m obsessed with it now, they are just so darn pretty! don’t you agree?
Now go on! have some eggs for breakfast and remember omelets is great for supper too.
yields 2 omelets
4 egg whites and two whole eggs
90 ml water
Salt and pepper to taste
1/2 cup of frozen or freshly chopped spinach
1/2 punnet of mushrooms sliced
60 g low-fat cheese
tbs sesame seeds (roasted over a dry hot pan)
Fry your onions and mushrooms in a separate pan until brown and cooked through add the spinach and fry for another minute or two and set aside.
Beat the eggs and water together in a bowl and flavour with salt and pepper to taste.
Heat your egg pan and add some olive oil.
Add half of the egg mixture in your pan, cook on medium heat for a few minutes until the egg sets but still soft and moist on top.
Add half of the mushroom mixture and half of the cheese on one half of the omelette.
Flip other half over and fry for another 30 seconds until the cheese is melted.
Repeat process with rest of the mixture for the second omelet.
Serve hot and sprinkle with some sesame seeds before serving.
Now go on! have a omelette for supper too.
Day 1 of our 6 week challenge.
I had a fantastic cardio workout this morning, amazing what the body is capable of. Two weeks ago I couldn’t manage 30 minutes of Cardio today I did 50 minutes!
I recently realized that my body doesn’t like Carbohydrates at all and that I actually tend to lose weight faster when consuming more veggies and protein. Let me just say that I’m a carb junkie and the though of cutting it out completely is just too much for me to tolerate right now.
Instead I’m aiming at replacing my carbs in the morning and my late afternoon snack with a just a protein. This egg muffins is perfect for breakfast or a high protein snack. It can keep for up to a week in the fridge. I eat at least 4 for breakfast and later in the morning I will have a low-fat yogurt and a fruit to keep me satisfied up to lunch time.
Recipe – 12 Muffins
2.5 ml Robertson’s Veggie spices
A dash of freshly ground black pepper
1/2 cup of low-fat Cheddar cheese
Grease a muffin pan or coat with a non-stick spray. (silicone muffin pans also work great, I seriously need to buy one!)
Beat the eggs together, grate the cheese and add with the remainder of the ingredients to the eggs.
Full muffin pan with mixture and bake for +- 15-20 minutes.
The rise beautifully just to fall flat when you take them out of the oven… :)
For variation add one of the following ingredients;
Chopped Green, yellow and red peppers, chillies, bacon, mushrooms, onions, chopped spinach,
chopped tomato and onion.
Breakfast , literally meaning “breaking the fast” of the night.
I felt like spoiling the family last Saturday morning and decided to make this Individual baked breakfast cups.
Mainly because you don’t have 20 pots and pans to clean afterwards and as an added bonus they will think I’m terribly creative. Face it! all moms and wifes loves compliments. Oh yes and off course this was also a great way to use up all the odd pieces of bread in the bread bin. (don’t ask, I prefer rye, my husband prefer brown and my son wants white bread, (no! off course he don’t realize it is a multi loaf, as white as a Lilly but with all the goodness of a brown bread…he,he,he.)
250 g ( 1 x pack) Low fat, low Sodium bacon
6 x eggs
1 Tomato ( cut into 6 slices)
Garlic and parsley butter
Garlic chives (optional)
60 g of grated cheese (optional)
salt and pepper to taste
Pre heat oven to 180 degrees. Grease 6 x ramekins with garlic and parsley butter.
Place Bacon in Ramekins.
Add the tomato at the bottom of the ramekins.
Break egg open over the tomato, sprinkle with salt and pepper and top with chopped garlic chives and cheese. Bake for +- 10 – 15 minutes depending on how you like your eggs done. Switch your oven to grill and grill for a minute. In the meanwhile Toast bread and cut into triangles. Serve with a dollop of jam. (I’ve use a diabetic strawberry jam.)
By baking everything in ramekins you virtually cut out all the fat you would normally use frying the bacon, eggs and tomatoes separately.
Using fresh herbs is always a winner with eggs, plant herbs in small containers in your Kitchens window still if you don’t have garden space.