Tag Archives: eggs

A Mexican Cheese Pie Variation

Photo: Chicken Chile Rellano PieWhile a cheese pie is a lot like a quiche, it’s not exactly the same. It’s the basic recipe adapted with different ingredients that takes it on a different path. In this case, our cheese pie is similar to the Chile Rellano casserole but with a couple of differences. This recipe is adapted from Miz Liz at Low Carb Friends. I made a few adjustments and changes to spice it up a little more.

It cooks quickly and makes a thick, satisfying slice of pie. It will serve six average appetites, but those bigger eaters should be content with one-quarter of the pie.  You can dress it up when you serve it with other go-withs like pico de Gallo, avocado or guacamole, and/or sour cream.

If you want it to be spicier, add more fajita or taco seasoning to it. Don’t want it spicy at all? Omit the seasoning and simply add salt and pepper. While it does use a low carb baking mix – the original recipe came from Carbquik’s web site -, you don’t have to use it. Omit the flour if you wish, or simply use 1 tablespoon of any low carb flour to help thicken it.

I hope you will give this a try and let me know what you think

Chicken Chile Rellano Casserole

2 4 oz. cans chopped Green Chilies, drained
1 cup shredded Chicken
1/2 cup Onions, chopped
2 cups shredded Cheddar Cheese or Cheddar Jack Cheese
1/2 cup Cream plus 1/2 cup Water
1 cup CarbQuik mix or other Low Carb Baking Mix
1 – 2 tablespoons of Fajita or Taco Seasoning Mix
4 eggs

Preheat oven to 425 degrees (F.) Grease an 8″ pie plate or casserole dish or spray with baking spray.

Drain the chiles and spread them over the bottom of the pan. Top with cheese, then spread the chicken and chop onions over the top.

In a large bowl, beat the eggs, cream, water, seasoning, and baking mix together until it is completely mixed using a spoon or silicone spatula. Pour over the chicken and cheese. Place pie pan on a baking sheet and bake in the center of the oven for 25 to 30 minutes. Insert a knife in the middle to check if it is fully set.

Cool for about 10 minutes to allow it to finish setting up to make it easier to cut. Serve with sour cream, pico de gallo, and/or guacamole to garnish. A green side salad works well with this dish.

Makes 4 to 6 servings, depending on appetite.

Tip: For those who want a meatless dish, simply omit the chicken.
If you would like to add corn to it, use Dynasty Baby Sweet Corn and chop it up. It adds the flavor with only 0.3 carbs extra per serving of 1/6.

Photo: Nutrition Info for Chicken Chile Rellano Casserole

 

 

Not quite Irish, but close… Welsh Cheddar Egg Melt

Photo: Welsh Cheddar Egg Melt

Well, I’m a little late for St. Patrick’s Day, and I’m presenting a dish that uses Welsh cheese rather than Irish, although Irish White Cheddar is also excellent in it. I actually made a dish last night that I thought would be good, but I wasn’t happy with result. I’m going to work the recipe a little more to make it much better. That will come along when I perfect it. Besides, St. Patrick was originally kidnapped from Wales and taken to to Ireland as a slave, so it sort of fits, doesn’t it?

This makes a tasty breakfast or brunch meal. Add a little fresh fruit or broiled asparagus for a more filling meal.

Welsh Cheddar Egg Melt

4 strips thick-cut bacon or 2 slices Irish Style Bacon
1 slices low carb Focaccia Bread, cut through the middle
1/2 ripe Avocado, mashed
2 slices tomato
1/2 cup shredded Welsh (or Irish) White Cheddar Cheese
2 Eggs
Salt and Pepper to taste

In a large skillet, cook the bacon until it is crisp. Drain on paper towels. Lightly toast the bread in the oven or toaster oven. Put bacon on top of bread, then layer a tomato slice and spread avocado over the it. Sprinkle shredded cheese on top.

Prepare eggs while the broiler heats. Use either fried, poached, or scrambled eggs to your preference. Salt and pepper to taste. Keep eggs warm.

Place sandwiches on the foil-covered broiler pan or in a pie tin and broil for 1 1/2 to 2 minutes until the cheese is melted. Top each sandwich with an egg and serve.

Serves two.

This focaccia bread recipe is 1.8 g of net carbs per slice. So, combined with this recipe, it’s only 4.7 net carbs if you use the whole slice or 3.8 g if you cut it in half.

Photo: Nutrition info

Celebrate the Harvest with this Meat-free Quiche

Image: Harvest Quiche

For many years, I’ve made my quiches with ricotta cheese. It adds firmness and texture to the mix so the egg doesn’t seem so much like custard.

This crustless, meatless quiche has plenty of fall vegetables, including a nice serving of mushrooms, to satisfy your hunger. Nearly every plant I used came from my garden in the almost last harvest of the year, and you can find them all in grocery stores now if you don’t have an outdoor source of your own.

I used Bakesquick for my flour to give the quiche a little more body and fill in for the missing crust, but it is optional. The recipe works quite well without it. Likewise, chili spices are optional, but I like a little kick in my food.

Feel free to substitute other vegetables if you don’t like one. Just be aware some vegetables may be a little higher in carbs, but most will come in close to the same amount. Hope you enjoy the recipe.

Photo: Harvest Ricotta Pie, top view

Harvest Spinach, Zucchini, & Ricotta Quiche

3/4 cup Spinach, fresh and torn (about 2 handfuls)
1 cup Zucchini, sliced
1 1/2 Tomatoes, ripe, 6 slices
1/2 cup Ricotta Cheese, whole milk
2/3 cup Cheddar Jack Cheese, shredded
1/2 cup Irish Cheddar Cheese (Or other sharp cheddar), shredded
4 Eggs, beaten
1/2 cup Whipping Cream
1/2 cup Mushrooms, sliced
3 Mini-Peppers, sliced down the middle
1/4 cup Low Carb Flour (optional)
1 teaspoon Garlic and Herb seasoning
1/2 teaspoon Chili Spices (optional)

Preheat oven to 375 degrees (F.) Prepare a 9-inch deep dish pie plate by spraying with cooking spray.

Slice all the vegetables and set aside.

In a large bowl, add the ricotta cheese, the beaten eggs, and seasonings and whisk together until well mixed. Stir in the low carb flour if you are using it and mix until smooth. Set aside.

Line the bottom of the pie dish with sliced zucchini. This should make a fairly solid base for the pie. Top with mushrooms and spread them evenly. Put the torn spinach over the top and press it down a little.

Pour the egg mixture over the top, using a spoon to spread it evenly over the spinach. Place a slice of tomato at equal intervals around the edge to mark each slice. Place one-half chili between each tomato slice.

Bake for 45 to 50 minutes until the pie is set and a toothpick inserted in the middle comes out mostly clean. Let sit about 10 minutes before serving.

Makes six servings.

Image: Nutrition Information for Harvest Quiche

Use Prepared Mix to Make a Fiesta Scramble Breakfast Bowl

Mann's Nourish Bowl

I noticed this newish product in my grocery store among the prepared salad ingredients and bowls of cut fruit. I’d seen Mann’s Nourish Bowls on their web site when I was checking on what other prepared fresh vegetables they had. The Nourish Bowls are a complete meal for one that you may have to add an ingredient or two to complete. In this case, this was the Breakfast Fiesta Scramble bowl.

According to the instructions on the package, you just add two beaten eggs, pour in the included packet of sauce with chicken chorizo, and put it in your microwave for two or three minutes to cook. Add the small package of grated cheese on top and viola! You have breakfast. Well, I couldn’t let it sit at that since I prefer cooking my eggs in a skillet — not that I haven’t used the microwave. But in this case, I think all the fresh ingredients gained from cooking on the stove top. I did add a little extra cheese as the package has maybe a quarter of a cup. I also added two more eggs to make a total of four to serve two people. Honestly, they’ve packed enough veggies into this bowl to easily feed two and possibly three people unless you’re super hungry.

What kind of veggies, you may be asking? Good, low-carb ones. It includes cauliflower, kohlrabi, butternut squash, and kale. The packet also includes the sauce with chicken chorizo, (trust me, not a lot of it. In fact, I couldn’t really distinguish it in the sauce) and the packet of cheddar-jack cheese. You could make your own mix by chopping up equal parts of the same vegetables, but this is really convenient.

So, below are the directions to make the basic Fiesta Scramble Bowl using four eggs to serve two people. Below that are two possible variations to add more meat and flavor to the basic bowl. To be frank, I think there’s enough for two servings easily, and it wouldn’t be hard to eke out a third serving, which in turn keeps the carbs lower.

After this recipe, I’ve added two possible variations on the basic recipe that will bring more and different flavors to the bowls.

Image: Fiesta Breakfast Scramble

Fiesta Scramble Bowl

1 package Mann’s Nourish Bowls Breakfast Fiesta Scramble
4 Eggs
1 tablespoon Butter

Add butter to a large skillet and melt. Stir in the vegetables from the Fiesta Scramble package and stir fry for about 5 minutes to soften the veggies. Check to make sure that the butternut cubes are almost tender. If not, stir fry a little longer.

In the meantime, break four eggs and add pepper then whisk in preparation.

When the veggies are softened, add the packet of sauce with the chorizo chicken in it. Stir it in well and rinse the package in about two tablespoons of water, then add it to the skillet. Stir until the sauce is mixed evenly.

Add the whisked eggs and stir to scramble them into the veggies. Cook and stir until the eggs are firm. Remove from heat and sprinkle cheese on top.

Makes two servings.

Image: Nutrition Info - Basic Bowl

Variation #1 – Mexican Fiesta Bowl

1 package Mann’s Nourish Bowls Breakfast Fiesta Scramble
4 Eggs
1 tablespoon Butter
1 Chorizo sausage
1/2 teaspoon Cayenne Pepper
1/4 cup Onions, chopped
1/4 cup Cheddar Jack Cheese

In a large skillet, add the ground chorizo sausage or cut the sausage into thin slices and put in the pan. Cook and stir for a few minutes to get the chorizo done. Remove to a plate while you add the chopped onions and saute them for a couple of minutes, then add the vegetables from the Nourish Bowl packet. Cook and stir for about 5 to 8 minutes to mostly cook the veggies.

Add the chorizo back to the pan, then add the sauce from the kit. Stir to combine with the vegetables. rinse the package in about two tablespoons of water, then add it to the skillet. Stir until the sauce is mixed evenly.

Add the whisked eggs and stir to scramble them into the veggies. Cook and stir until the eggs are firm. Remove from heat and sprinkle cheese on top.

Makes two to three servings.

Image: Nutrition Info Mexican Bowl

Variation #2 – Italian Breakfast Bowl

1 package Mann’s Nourish Bowls Breakfast Fiesta Scramble
4 Eggs
1 tablespoon Butter
1/2 teaspoon Italian Seasoning
1/2 cup Tomatoes, diced
3 slices Bacon, cooked & broken into pieces
1/3 cup Mozzarella Cheese

Don’t use the cheese included in the kit.

Cook the bacon and break it into pieces. Cut up the tomato into small cubes.

Add butter to a large skillet and melt. Stir in the vegetables from the Fiesta Scramble package and stir fry for about 5 to 8 minutes to soften the veggies. Check to make sure that the butternut cubes are almost tender. If not, stir fry a little longer.

In the meantime, break four eggs and add pepper then whisk in preparation to cook.

When the veggies are softened, add the packet of sauce with the chorizo chicken in it, the bacon, and the tomatoes. Stir it in well and rinse the package in about two tablespoons of water, then add it to the skillet. Stir until the sauce is mixed evenly.

Add the whisked eggs and stir to scramble them into the veggies. Cook and stir until the eggs are firm. Remove from heat and sprinkle cheese on top.

Makes two to three servings.

Image: Nutrition Info: Italian Style Bowl

Spice it up with a Spanish Omelet Pepper Ring

Image: Spanish Omelet Pepper Ring

The first time I heard of a Spanish omelet was when I was a child watching an episode of “Dragnet,” and Friday’s partner was cooking one when Friday stopped by his home. My grandmother promptly made one for me the next morning based on the one in the show.

I’ve seen eggs cooked in bell pepper rings on a Keto diet as well as Atkins. It’s an excellent low carb option, but I decided to kick it up a level by making a Spanish omelet in the ring. It’s still simple to do and tastes muy fabulous.

Spanish Omelet in Bell Pepper Rings

2 Bell Pepper rings*
2 Eggs
1 tablespoon Ricotta Cheese
1/4 teaspoon Mrs. Dash Garlic and Herb Seasoning
1/4 cup Cheddar Cheese
2 tablespoon Salsa
Salt and Pepper to taste

*To cut the rings, use a large bell pepper, slice off the top (or the bottom), remove the seeds, and cut across the pepper at about 1/2 inch to cut a ring. Repeat for the second ring. The pepper makes from 3 to 4 rings. Save the top and bottom for using elsewhere.

Put the pepper rings on a paper towel and microwave for 30 to 40 seconds to just soften it a little.

In a bowl, break the eggs, add the ricotta cheese and seasoning and whisk together until well mixed.

Heat a pan to medium-high heat and add a little butter. When it is melted and sizzling, put in the pepper rings and divide the egg mixture between them. The egg will leak out some, so use a spatula to push the egg back against the peppers. The eggs should begin to set with 15 to 20 seconds.

Once they are set, lower the temperature a little, put a lid over the pan and cook for about five minutes, then flip the eggs over. Put 2 tablespoons cheese on top and add a tablespoon of salsa. Let the cheese melt a little, then remove to a plate.

Makes two servings. (Or one hungry person serving.)