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Category: Eggs (Page 1 of 15)

Baked Spinach with Ricotta Recipe

Ingredients:
3 cups chopped spinach
4 eggs, separated
1 pinch ricotta cheese
1/2 cup grated provolone cheese, or your choice
1/4 cup grated parmesan cheese
Salt
Black pepper
Nutmeg
Butter

Instructions:

Clean and trim the spinach leaves, and chop fine. Sprinkle about a teaspoon of salt over the chopped spinach, and let it stand for a while. (But before you add it to the recipe, be sure to press out as much of the moisture as possible.)

Butter a 2-quart casserole dish; Preheat the oven to 350°F-180°C.

Separate the eggs; beat the yolks with the three cheeses, then add pepper and nutmeg to taste.

Drain the spinach and stir it in.

Beat the egg whites until they’re stiff. Fold them into the spinach-and-cheese mixture. Turn all into the prepared casserole dish, and bake for 30 to 45 minutes.

Serves 4.

Carb Count: 2 carbs per serving.


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Asparagus Frittatta Recipe

Ingredients:
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

Instructions:

Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes.

Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes.

Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat the oven broiler.

Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes.

Remove from oven and slide frittata onto a serving plate. Cut into wedges.

Serves 4.

Carb Count: 5.8 g per serving.


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Broccoli Cheddar Bake Recipe

Ingredients:
4 cups chopped fresh broccoli
1/2 cup finely chopped onion
2 tablespoons water
2 eggs
2/3 cup sour cream
1 cup shredded cheddar cheese
1/2 teaspoon ground black pepper

Instructions:

Preheat the oven to 350 F.

Lightly coat a baking dish with butter.

In a skillet, combine the broccoli, onion and water. Saute over medium-high heat until the vegetables are tender, about 5 to 8 minutes. (Keep adding water to prevent the vegetables from drying out). Drain and set aside when the broccoli is done.

In a bowl, combine the eggs, sour cream and 3/4 cup cheese. Add in the broccoli mixture and pepper. Stir and mix well.

Transfer into the prepared baking dish.

Set the baking dish into a large pan filled with about 1 inch of water.

Bake uncovered until a knife inserted in the center comes out clean, about 45 minutes.

Remove from the oven and top with the remaining 1/4 cup shredded cheese. Let stand about 10 minutes before serving.


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Spinach Patties Recipe

Ingredients:
5/8 lb frozen spinach, drained
3/4 cup cottage cheese, dry
1/2 cup finely crushed pork rinds
1/2 cup grated parmesan cheese
1/4 cup mayonnaise
2 eggs, beaten
1/4 teaspoon salt
1 dash pepper
2 tablespoon olive oil
1/2 cup shredded Swiss cheese

Instructions:

In medium bowl, combine all ingredients except oil and cheese, mix well.

Using about 1/3 cup, shape mixture into 6 patties. In large skillet over med. heat, heat oil then cook patties about 5 minutes on each side or until brown.

Top with Swiss cheese. Serve immediately.


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Squash Fritatta Gruyere Recipe

Ingredients:
2 tablespoons butter, divided
2 medium yellow crookneck squash, cut into 1/4-inch rounds (2-1/2 cups)
1 packed teaspoon thinly sliced fresh sage or basil leaves
10 large eggs
1/2 cup water
1/2 teaspoon salt
3/4 cup coarsely shredded Gruyere cheese

Instructions:

Melt 1 tablespoon butter in 12-inch nonstick ovenproof skillet over medium-high heat. Add squash and saute 8 minutes, stir in sage. Cook just 1 or 2 minutes more until tender and browned in spots.

Arrange oven rack 6 inches from heat source, heat broiler. Whisk eggs, water, and sale in a bowl. Melt remaining tablespoon butter in skillet, pour eggs over squash. Reduce heat to medium-low, cover, and cook until set on bottom and edges but the top is still loose, about 3 minutes. Sprinkle Gruyere evenly over the top.

Broil frittata until just set, about 1 minute. Cut into wedges to serve.


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Mayonnaise Dressing Recipe

Ingredients:
2 egg yolks
1 teaspoon Dijon mustard
1 tablespoon lemon juice
3/4 cup olive oil

Instructions:

Whisk together 2 egg yolks, 1 teaspoon Dijon mustard and 1 tablespoon lemon juice for 30 seconds, or until light and creamy. Add 3/4 cup olive oil, about a tsp. at a time, whisking continuously. You can add the oil more quickly as the mayonnaise thickens.  Season, to taste, with salt and white pepper.

Alternatively, place the egg yolks, mustard and lemon juice in a food processor and mix for 10 seconds. With the motor running, add the oil in a slow, thin stream. Season to taste. Makes about 1 cup.

0 g. Carbohydrates


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Asparagus in Cream Sauce Recipe

Ingredients:
1-1/2 pounds fresh asparagus, trimmed and cooked
3/4 cup sour cream
2 eggs, slightly beaten
1/2 teaspoon lemon juice
Dash cayenne pepper – to taste
Salt & white pepper – to taste
Dash paprika – to taste

Instructions:

Arrange asparagus in one or two layers in an oven-proof baking dish. Please in a warm oven about 200 degrees F to heat while making sauce

Boil about 1 inch of water in the bottom of a double-boiler.

Whisk together sour cream and eggs in cold pan. Place over the boiling water, taking care that the water does not touch the top pan and stir in the lemon juice and cayenne.

Cook while whisking until the sauce thickens. Season lightly with salt and white pepper.

Pour sauce over asparagus, sprinkle lightly with paprika, and serve.


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Cauliflower Souffle Recipe

Ingredients:
1/2 cup steamed, mashed cauliflower
4 eggs
1/4 cup cottage cheese (or ricotta)
2 tablespoons grated cheddar cheese
Pinch of nutmeg
Dash of cloves
Salt, pepper to taste
Onion/garlic (optional)

Instructions:

Mix all ingredients together, bake for 20 minutes at 350 degrees. If you use 1/4 cup of heavy cream instead of the cottage/ricotta cheese, it will be more like a quiche than a soufflé.


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Nicolise Recipe

Ingredients:
1/3 head cauliflower
1 bag (1 pound) frozen, crosscut green beans, thawed but not cooked
1 clove garlic, crushed
1/4 to 1/2 cup fresh parsley, minced
1/4 medium, red onion, diced
8-10 olives, sliced
1/2 to 3/4 cup vinaigrette dressing
Lettuce (to line the plate)
3 cans (6 ounces each) tuna, drained
6 hard boiled eggs, sliced

Instructions:

Slice your cauliflower quite thin. Put it in a microwave-safe bowl with about 1 tablespoon of water, cover, and cook it for 4 to 5 minutes (just tender)

Combine the green beans, garlic, parsley, onion and olives in a good-size bowl. When the cauliflower is done, add that as well, and pour 1/2 cup of dressing over the whole thing.

Stir well, and stick it in the fridge. Let it marinate for several hours to a day, stirring now and then.

When ready to eat, put a few lettuce leaves on each plate and spoon a mound of the marinated mixture on top. Put the tuna on top and in the middle and surround it with slices of hard boiled egg. Garnish it with olives and drizzle more dressing on top.

Serves 6.


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Low Carb Pizza Recipe

Ingredients:
8 ounces Cream Cheese, softened
4 large Eggs
1 cup Ground Pork Rinds
1/4 cup Parmesan Cheese
2 cups Shredded Italian Cheese
1/2 tablespoon Italian Spices
1/2 tablespoon Garlic Powder
S ugar-free pasta sauce

Instructions:

Preheat oven to 425. Mix cream cheese, eggs, seasonings, and Italian cheese, mix well. Add ground pork rinds last. This will be a very thick mixture.

Now plop this mixture onto a Pam-sprayed pizza pan, cover with plastic wrap and roll out to edges.

Bake the crust for 20 minutes, remove from the oven and let stand 10 minutes.

Top with the lowest carb (sugar free) pizza sauce you can find, mozzarella cheese and favorite toppings, bake again until bubbly. Allow to stand for 10 minutes before cutting.

Serves 8, 1 gram per serving.


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