Eggs

[Sherrie]

I just realised whilst doing all this sorting that we have heaps of egg recipes that don't fit into other categories (lost counts how many I have skimmed over already).

So I'm making an eggs thread for egg dishes, which I will add to when I can.

[Sherrie]

http://www.apinchofhealth.com/forum/...?threadid=1025

Originally posted by ozgal
Hi everyone,

I saw this on another board and made some slight variations. Taste pretty good and would be a great standby when the rest of your family is eating regular pizza.

I had 2 serves to myself and divided the rest between my husband, two sons and their friend.....they laughed at the size of their serve - but enjoyed the dish! Unfortunately I thought they would be out on a Saturday night but they all stayed in so ended up eating my new recipe.

Hope you all enjoy. It's very simple to make and 2 portions with a good mixed salad would make a nice brunch or lunch for one person.

Here it is then!

Deep Dish Pizza

Serves 6.


Philadelphia cream cheese, 120g
Egg,Whole,Raw,4 medium egg (55-64g)
Cheese, Parmesan, 1/4 cup (grated)
oregano spice, 1/4 tsp
Cheese, Mozzarella 1.5 cups (shredded)
pizza sauce (Ardmona 140g tub)
Extra cheese, Mozzarella, 3/4 (shredded)
Mushroom, Raw, 50g (diced)
Salami, hot or mild, 90g (I like it hot and used shaved from deli) Olives, Black, Kalamata, In Brine, Drained, 20g (diced up)

Heat cream cheese in microwave on high for 35 seconds. Lightly beat eggs in separate container and add a little at a time to cream cheese, mixing well (with whisk if possible) so cream cheese does not curdle. Continue till all egg is added and mix is smooth. Add Parmesan and oregano.
Spray 9" x 13" baking pan with cooking spray.
Put 1.5 cups of mozzarella cheese in pan and pour egg mixture over. Use spatula to cover cheese with egg mixture. Bake at 190oC for 30 min. Leave oven turned on.

Remove from oven and spread on pizza sauce, layer with salami, mushrooms and olives. (Add finely diced red pepper if desired). Sprinkle with mozzarella. Return to oven and bake 10-20 mins until bubbly and brown.


Nutrients per serve (6 serves)
Energy (kJ) 1437.43
Energy (Cals) 343.39
Protein (g) 22.96
Total Fat (g) 26.70
Carbohydrate (g) 3.18
Dietary Fibre (g) 0.74

[Sherrie]

[QUOTE]Originally posted by Elizabeth
I got this recipe from the Atkins recipe site. They are yummy

1 dozen large eggs
2 tblspns mayonnaise
1 tblspn sour cream
2 tspns minced sun-dried tomatoes
1 tspn Dijon mustard
1 tspn minced red onion
1 small garlic clove, minced
1/4 tspn hot pepper sauce
pinch salt

Boil eggs. Peel, then halve eggs lengthwise. Transfer yolks to a mixing bowl.
Mash yolks finely, add mayonnaise and sour cream. Mix together. Fold in remaining ingredients. Spoon filling into egg halves evenly.

Great as a snack or with a salad
P7.5/F9/C1 [/QUOTE

[Sherrie]

http://www.apinchofhealth.com/forum/...p?threadid=419

Originally posted by roxy1512
Hi everyone, here is a really nice recipe I came up with that is easy and quick to eat on the run, Im not sure of the carb count but I have eaten them through induction and have never had an problem. Enjoy!!!!!

500grms mince (either pork, lamb, chicken or beef)
1 tsp minced garlic
2 Tbsp Tomato Sauce (low cal would be even better)
dash of Worcestershire Sauce
mixed herbs (whatever amount you like, no more that 1 tsp but)
salt and pepper

Mix all ingredients together. Hard boil 4 eggs and cover each egg in meat mixture and mould to form balls.
Place on and oven tray at about 220degrees for about 5 minutes just to set the outside. Carefully lift on the rack so as the fat can drip out. Lower heat to about 190degree and cook for about 20 minutes.

Let cool and cut in half, enjoy.

[Sherrie]

http://www.apinchofhealth.com/forum/...p?threadid=968

Originally posted by Rebecca
if you love savoury things you will lovvvve these! I'll jsut copy the recipe straight from the recipe card. it uses 2 tbspns of flour, i don't have a flour alternative here, so i used plain flour, but i'm guessingwith the substitues you guys use it would be fine too! i think that even with no flour it would okay.. ill stop rabbiting on now and get on with it!

MAKES 24 (small)

250g philadelphia cream cheese
1 small red onion
80g baby spinach leaves
60g hot salami finely chopped
2 tbspns plain flour
salt and pepper
2 eggs lightly beaten

the recipe says 100g semi dried tomatoes to place on top and parmesan cheese but i guess thats optional.. i jsut used a little cheddar and mine were good..with the tomatoes i halved the recipe so it should have made 12, then made double servings so it made 6, and i only used 20g of tomatoes which was like 1.7g carbs...

METHOD:
1. Grease pans, heat oven to 180c
2. Combine softened philly, onion, spinach, flour and salt and pepper. Mix well. Stir in beaten egg and spoon into pans
3. Top muffin with tomato and sprinkle with cheese. Bake at 180 for 15min or until set and golden. good hot and cold.

i worked it out so each muffin is less than 2g if u make 24, but as i said i doubled the mixture so it came in at about 3.5.. nice for on the run breakfast or lunch with salad

so good! a must try!

[Sherrie]

Originally posted by moonstruck
Ingredients:
1 finely chopped onion
1 finely chopped garlic bud
3 cups chopped mixed low carb vegetables
1 & 1/2 cups grated cheese
3 eggs
1 cup cream

Directions:
Cook chopped onion and garlic slowly over low heat
Add other chopped vegetables. Cook until tender, stirring often.
Spread 1/2 vegetable mix on bottom of 9" pie pan.
Spread half of cheese and remaining vegetable mix, then add remaining cheese.
Combine cream and eggs, and pour over veges and cheese
Bake in oven 1 hour at 180 degrees, or until browned.

I worked it out to be approximately 16g's of carbs for whole quiche, (this depends on veges used)

Thread here: Vegetable Quiche

[Sherrie]

Originally posted by ladybird
Cheesy Spinach & bacon slice
40g butter 1 onion 4 bacon rashes 100g mushrooms

250g packet frozen spinach , 500 carton cottage cheese .

3 eggs lightly beaten , 1 cup (125g ) grated tasty cheese .

Method
Line a 19cm square cake tin with foil , heat butter , add onion cook until soft , add bacon , mushrooms stiring until bacon is lightly brown . pour in cake tin ( this makes the base ) then squeeze excess moisture from spinach . Combine spinach , cottage cheese , eggs in bowl . spread over bacon mixture . Sprinkle with cheese .

Bake in moderate oven for 40 mins or until firm and lightly brown.

Serve hot or cold .
I liked it cold with salad better than hot .

Lady bird

[Sherrie]

Originally posted by Sherrie
Okay this is a recipe Rossana gave me to try and I must say its defiantely worth posting.

I found the dough to be a smaller amount then what I would need for my quiche dish as my dish is very wide (bigtime quiche lover). So what I did was use a muffin pan and made mini ones. Next time I make my normal quiche I will make this crust for it aswell and just double the amount so it fits.

Mine was'nt a lorraine though as I just used what I had on hand at the time. I made mine the same but instead of the bacon, onion , taco sauce and spice I used crab, spinach and some lemon juice.
You might not want to use as much bacon as in the recipe, up to you.

As for the crust it was great and lifted out the pan with no effort at all. Also with this recipe theres no cooking the pastry blind etc making it alot easier to make then a 'high carb' quiche. Here it is!

Low Carb Quiche Lorraine

Serves 8

Pastry
Ingredients
2 tbsp grated Parmesan Cheese
1 egg
20g (about 1tbsp) softened butter
50g almond meal
25g sesame seeds
pinch of salt

Method
Place all ingredients in a large mixing bowl and beat until well
combined. Lightly brush an oven proof quiche dish with oil and press a
thin, even layer of the mixture over the base and up the sides of the
dish.

Filling
Ingredients
8 rashers of lean bacon (trimmed of fat), diced and cooked
4 eggs
4 tbsp of grated Parmesan Cheese
30g grated, light cheddar cheese
100ml light cream
1 dessertspoon taco sauce (no added sugar)
½ medium onion, diced
½ tsp all spice seasoning
1 tsp dried parsley

Method
Saute onion in a lightly oiled non-stick pan until transparent and
softened; allow to cool. In a large mixing bowl, combine all
ingredients and mix thoroughly.
Pour into pastry shell and cook in a preheated oven to 180 degrees for
approx 30 minutes or until filling is set and lightly browned. Serve
hot or cold with your favourite salad or cut into small squares and
present as hors d’oeurves.

Approx PFC per serve: 16 – 16 – 1 and cals per serve 207

[Sherrie]

Originally posted by Kim-Louise
Serves 6. Great for lunches.

Heat 2 tablespoons olive oil in a large frying pan; add 2 thinly sliced onions, 3 bacon rashers, trimmed of fat and chopped, and 2 crushed cloves of garlic. Cook, stirring until the onion is soft. Add 500g of chopped broccoli, then 2 chopped roma tomatoes, cook, stirring for 1 minute. Beat 8 eggs in a bowl and season with salt and pepper. Pour the eggs over the mixture in the pan; stir until well combined. Cook over a low heat without stirring until the base is browned and firm. Cover the pan handle with foil, place under a hot grill until top is browned and firm. Cut into 6 wedges and serve.


I figure this to be 3 grams of very healthy carbs per serve

[Sherrie]

http://www.apinchofhealth.com/forum/...?threadid=1725

Originally posted by BloatedBelly

This is really yummy with a salad for dinner or freeze and take for lunch!

Serves :- 6-8

Nutritional Info:
Serving 6
Energy - 480kj
Protein - 7g
Fat - 6g
Carb - 7g
Fibre - 1g

Ingredients:

500gm butternut pumpkin, diced
2 eggs
4 egg whites
1/2 cup thickened cream
1 small brown onion, diced
1 red capsicum, diced
1/4 cup chives, chopped
salt and pepper to taste

Method:

1. Preheat oven to 170 C
2. Steam pumpkin in microwave for 7-8 minutes with a little water till just tender. Drain.
3. In a large bowl, whisk together eggs, egg whites and cream.
4. Add cooked pumpkin, onions, red capsicum and chives. Season with salt and pepper. Pour into a round baking dish lined with baking paper. Bake for 35-40 minutes till firm and golden.
5. Enjoy!!!

[Sherrie]

Originally posted by Illana

Spinach and cheese pie

one bunch spinach
approx 500 gm shredded cheese
6 eggs
100 ml milk
approx 300 gm diced bacon (or lots of walnuts if vegetarian)

grease the covered casserole dish
heat oven to 200
rinse spinach, cut into large pieces - about size of the dish
microwave spinach while damp for around 3-4 minutes on high
beat milk and eggs
layer of spinach, then some beaten egg and milk, then cheese then bacon.
3 layers usually
top off with extra layer of cheese so cheese topping goes all yummy.

bake in warm oven for 30-40 minutes.
enjoy!

Freezes well so you can grab it quickly if you get home late. Microwave it to warm it up.

PS ( you can use more or less cheese and bacon if you want - I just like it to be cheesy!)
>>>>>>>>>>>>>>>>>>>>>>>>

Originally posted by Illana
oops - should have said that I use cream instead of milk now i am on Atkins, and increased the amount of bacon and cheese, reducing spinach a little

Thread here: Spinach, Cheese and Bacon Pie

[Sherrie]

Originally posted by coruba

Brie and Spinach Frittata

3 cups sliced mushrooms
6 cups spinach, coarsely chopped
1/4 cup chopped chives
2 Tablespoons butter
9 eggs
1/2 teaspoon nutmeg
1/2 teaspoon salt
dash of pepper
1/2 cup milk or cream
6 Tablespoons Brie cheese
1/4 cup sherry
3 cups grated jack cheese

Saute mushrooms in butter, lay spinach on top of mushrooms, then add nutmeg and sherry. When spinach is limp, remove from heat. Whisk eggs, milk, salt, and pepper. Place mushrooms-spinach in oiled baking dish. Pour eggs on top. Add small chunks of Brie and grated cheese. Top with chives. Bake 45 to 60 minutes at 325 degrees until puffy and golden. Serve immediately.

[sambalam]

sherrie i made the quiche last night and am having some for brekkie, it's delish!!!

[Sherrie]

Yeah I was very impressed with that crust, I was not expecting it to turn out like it did.

[sambalam]

me neither to be honest. i love quiche. i mean i LOVE quiche and i've been getting worse and worse with having breakfast. i like this recipe so much i am actually going to buy a quiche dish this weekend