Category Archives: Breakfast & Brunch

Sooo good! A delicious Corned Beef and Asparagus Breakfast

Image: Asparagus and Baked Eggs

Well, this is a little late for a St. Patrick’s Day brunch, but who needs that excuse to make a tasty breakfast with sliced corned beef? You can also substitute in Canadian bacon or slices of turkey. I found this recipe in my excursion looking for paleo recipes that are also low in carbs. And It’s also low enough to satisfy the keto fans. Of course, I made a minor change or two, such as the extra seasoning and adding a garnish of avocado, but those are optional.

St. Patrick’s Day Brunch Asparagus and Eggs

4 Eggs
1 Leek, sliced
1/2 bunch Asparagus. sliced
4 slices Corned Beef, quartered
1/2 teaspoon Garlic, minced
1 teaspoon Olive Oil
1/2 teaspoon Mrs. Dash Tomato, Garlic and Basil seasoning (optional)
Sea salt and freshly ground black pepper to taste
1/2 Avocado for garnish (optional)

Preheat oven to 400 degrees (F.).

Slice the vegetables and cut the corned beef slices into quarters. (If your corned beef is a small cut, then just cut in half.)

Heat a teaspoon of oil in a skillet that can go to the oven.

Add the garlic and leek to the skillet and stir cook for two minutes. Then add the asparagus and all of the corned beef pieces except 4. Cook and stir for about 6 minutes until the asparagus is almost tender.

Put the four pieces of corned beef on top, one in each section of the pan. (I used a square pan, so each corner had a piece of corned beef in it.) Press down on the corned beef piece to make a small well, then crack an egg into the corned beef. Repeat with the other three sections. Sprinkle with salt and pepper.

Photo: Asparagus with eggs in the pan

Bake for 5 to 6 minutes until the egg white is fully set. If you like your yolk non-runny, cook about 7 to 8 minutes.

If you wish, sprinkle a little cheese over the top before servings. Makes two servings or four servings if you’re not super hungry or want even lower carbs.

TIPS: This may be made with bacon in place of the corned beef. Use four or more slices. You can also use Canadian bacon, ham, or turkey slices.

Based on a recipe at PaleoLeap.com.

Sausage, Turnips, & Eggs Frittata

Photo: Sausage & Turnip Frittata

Here’s a yummy egg dish that works well for a family brunch or a special occasion, like Christmas morning or New Year’s mid-day. It works best if you have a cast iron or copper skillet that can go from the burner to the oven. Failing that, you can cook it in a deep skillet, then slide it into a casserole dish to go to the oven for the final step.

Double the recipe and bake it in a large pan once the vegetables are sauteed to make a large family-sized casserole that will easily feed 8 to 10 people. Simply add the vegetables to the baking pan (a rectangular cake pan works well for this), then beat the eggs and seasonings and add to the pan. Bake at 365 degrees for about 45 minutes and check to see if the eggs are set. Add the cheese on top and bake another 8 minutes to melt it.

Sausage, Turnip and Egg Frittata

6 large Eggs
1/2 pound (8 oz.) Pork Sausage
1 cup Turnips, cut in 1/2″ cubes
1/2 cup Kohlrabi, cut in 1/2″ cubes
3 Sweets-mini peppers, chopped
1/2 cup Onions, chopped
1 cup Cheddar Jack Cheese, shredded
1 teaspoon Italian or Mexican Seasoning
Salt & Pepper to preference

Preheat oven to 375 degrees (F.)

To easily cut the turnips and kohlrabi, peel the vegetables, then cook them in the microwave for about 2 minutes to soften. Run under cold water and let sit for about 5 minutes to cool down. Your knife will cut through them easily. This little pre-cook also ensures they will get tender when cooked in the skillet.

In a medium bowl, add the eggs and the seasonings of choice. Whisk to mix well so the whites are worked in. (You can also use a blender for this part to get a smooth mix.) Set aside.

In a deep stove-to-oven skillet, such as a cast iron or copper one, heat to medium and cook the sausage, crumbling it into small pieces as it cooks to a lightly browned stage. Set aside on a paper towel covered plate to drain. Add the onion and the peppers to the skillet and sauté until the onion is softened. Remove to the plate to wait. Add the turnips and kohlrabi to the skillet and continue to sauté until they start to brown a little. Add the sausage and vegetables back to the pan and pour the egg mixture into the pan.

Cook and stir with a spatula, lifting the eggs and the vegetables to cook them until the eggs are set. Sprinkle the rest of the cheese over the top and place in the oven for about 8 minutes to melt the cheese and lightly brown it.

Makes 4 to 6 servings.

Notes: If you don’t like turnips or kohlrabi, you can substitute in zucchini or crookneck squash for either of them. The squash doesn’t need to pre-cook in the microwave. Just chop, sauté, and add to the casserole dish. You can also use liquid eggs for the eggs saving the whisking time.

Photo: Nutrition Info

 

Enjoy the taste of Hazelnut in your pancakes

Photo: Hazelnut Pancakes

Pancakes are a delicious way to start your day. They’re easy to make, and they provide that warming touch of comfort food. You can make them low carb with this quick mix recipe for hazelnut pancakes. I simply use hazelnut flour mixed with another low carb flour. In this case, I used Dixie DIner’s Bakesquick, which produces a light, fluffy pancake. Other types may not rise as much, but they work just as well.

If you wish, you can add a teaspoon of Hazelnut Syrup to enhance the flavor, but I find that the cooked hazelnut flavor comes through well. If you wish, double the recipe and put away a couple of pancakes for another day or make breakfast for two.

Hazelnut Pancakes

1 tablespoon Hazelnut Flour
1 tablespoon Low Carb Flour
1 Egg
1 tablespoon Ricotta Cheese
1 tablespoon Canola Oil
1/4 teaspoon Baking Powder
1 teaspoon Sugar Substitute

In a medium bowl, mix egg, ricotta cheese, and oil together until blended. Add hazelnut flour, baking mix, baking powder, and sugar substitute. Mix together well or put in the blender to mix.

Heat skillet until a drop of water skitters across the surface. Reduce heat to medium high. Spray pan with baking spray, then drop about 1/2 of the batter into the middle to make the first pancake. If you have a large pan, you can do two at once. Cook until the batter on the top looks set, and bubbles break through the surface, about two to three minutes, then turn the pancake and cook it another two to three minutes until browned.

Remove to a plate and cook the second pancake if you need to cook them separately. Butter and serve with sugar-free maple syrup or the topping of your choice.

Makes one serving.

Nutrition Information per serving:
Calories: 172.2 Fat: 13 g Net Carbs: 2.7 g Protein: 10.2 g

A Touch of Cajun in this spicy frittata

Photo: Cajun Frittata with salad

Eggs baked into a quiche or a frittata is one of my favorite ways to prepare them. In many ways, a frittata is like a quiche without the crust, but I think it is much more flexible than the classic dish. It’s the more rustic cousin. The possibilities for fillings are numerous, so you can prepare it often and have a different recipe each time.

I bought some Cajun sausages made almost locally in Carson City, Nevada at our grocery store. They are spicy and delectable, so I decided to try them in a frittata. They brought just enough pepper to the dish to satisfy my desire for spicy food.

Sometimes a frittata has potatoes or zucchini in it, but for this one, I went with the low carb choice of a turnip chopped up. When fresh, they have a delightful taste. A bit of sugar substitute while cooking adds a touch of sweetness to them. If you don’t like turnips, then chop up zucchini instead.

Photo: Cajun Sausage Frittata in Skillet

Cajun Sausage Frittata

4 slices Bacon, cut into pieces and cooked
1/2 cup Onions, chopped
1/2 cup Sweet Mini Peppers or Bell Peppers, chopped
1/4 up Mushrooms, sliced or chopped
4 large Eggs
3 tablespoons Whipping Cream
1/4 teaspoon Black Pepper
1/4 teaspoon Salt
1 or 2 Cajun Style Andouille Smoked Pork Sausage
1 cup Cheddar Cheese,shredded
1 cup Turnips, cut into 1/2 inch cubes

Preheat oven to 375 degrees F.

Put the cubed turnips into a bowl, add 1 teaspoon water, a pinch of sugar substitute, and microwave for 2 minutes. Turnips should be fork tender, but not falling apart. Drain and set aside.

Slice the sausage into 1/4-inch pieces.

In a bowl, mix the eggs, whipping cream, salt, and pepper together. Add any additional spice you might like, such as a little red pepper or Italian seasoning.

Cook the bacon pieces in an oven safe 8-inch skillet, such as cast iron or copper. Cook the chopped onions, mushrooms, and sweet peppers in the same skillet until just tender. Add the turnips and mix the vegetables together well.

Stir the egg mixture and add in 1/2 cup of the cheese, then pour over the vegetables in the skillet. Lift the pan to distribute the egg mixture over all the vegetables, then let the eggs cook for about three to five minutes until they are beginning to set.

Bake in the oven for about 8 minutes until the eggs are almost done. Sprinkle the remaining cheese over the top and bake another 5 minutes to melt the cheese.

For a crisp topping, you can put it under the broiler for a couple of minutes.

Makes 4 to 6 servings, depending on appetite or if you’re serving it with a salad or fruit.

Nutrition Information per serving for 4 servings:
Calories: 375 Fat: 26.6 g Net Carbs:6.3 g Protein:25.1 g

Nutrition Information per serving for 6 servings:
Calories: 250 Fat:17.8 g Net Carbs: 4.1 g Protein:16.7 g

Celebrate with a Chorizo Frittata

Photo of Chorizo Frittata by Rene Averett

With Cinco de Mayo–a really good day to celebrate all things Mexican–just around the corner, so to speak, I thought it would be a good time to try a couple of new Mexican food recipes. Although I’m not sure this frittata would be classified as Mexican, it does have all the flavors of the culture. In Spain or Portugal, this would be called a Chorizo Tortilla, but not so much in Mexico where the tortilla is a thin flatbread versus an egg frittata.

The base recipe for this came from Atkins, but I changed quite a bit about it and I think it’s safe to say it’s my adaptation. I added turnips into it although you can also use potatoes. To keep the carbs low, stick with turnips. If you have lots of carbs to play with, then go with potatoes. You could also substitute in thinly sliced zucchini, Mexican variety of course. (They’re a little more rounded than the normal type.)

Photo of frittata in pan.
Chorizo Frittata in cast iron pan before serving.

Chorizo and Chiles Frittata

1/2 lb. Chorizo sausage, Basque-style
1 medium Turnip, sliced thinly
4 large Eggs
1/4 medium Onion, chopped
4 oz. can Green Chiles, chopped
1 tablespoon Jalapeno pepper, chopped
1 small Tomato, diced or chopped
1/2 teaspoon Seasoning Salt
1/4 teaspoon Black Pepper
1 cup Cheddar Jack Cheese or Mexican Cheese Combo mix
1/2 teaspoon Red Pepper (optional)
1 tablespoon Butter

Peel and slice the turnip or potato into thin slices. Bring a pan of water to a boil and cook for about three to five minutes until the slices are fork tender. This may vary depending on how thick the slices are. OR put the slices into a bowl, cover with a plate and put in the microwave for 2 minutes. Drain off any water and set aside.

Break the eggs into a bowl, whisk until mixed and slightly frothy, add the seasonings, chiles, and tomatoes. Add 1/2 cup of cheese. Set aside.

In a medium-sized cast iron or other oven-safe, deep skillet, add a little oil and sauté the onions until they are just slightly cooked. Remove to a plate. Lower the heat to medium-high.

Add the chorizo broken into small pieces or thin slices and cook until all pieces are seared. Remove the chorizo from the pan. Add butter and let it melt, then add layer the turnip slices over the bottom of the pan and cook for a couple of minutes until they begin to brown, then turn them over. Cook another minute or so, then add the chorizo on top of the turnips.

Stir the egg mixture and pour over the top of the chorizo and turnips. Let cook for about four to six minutes, lifting the sides of the bottom with a spatula occasionally.

Turn on the broiler. Be sure to use a potholder when picking up the skillet. Place the skillet under the broiler and cook for three minutes. Pull the pan out carefully and sprinkle the remaining cheese over the top. Return to the broiler for another two minutes to melt the cheese.

Remove to a heat safe surface and let the frittata set for about five minutes before cutting. Serve with sour cream and/or guacamole if desired.

Makes four servings.

Nutrition Information per serving:
Calories: 485.3 Fat: 39.6 g Net Carbs: 4.2 g Protein: 26.5 g