EGGS & CHEESE

72 RECIPES

Deluxe Deviled Eggs

6 hard-cooked eggs
1/2 cup sour cream
1/2 cup flaked canned salmon
1/8 teaspoon curry powder
2 teaspoons prepared mustard
2 teaspoons lemon juice
1-1/2 teaspoons Worcestershire sauce
Salt, pepper
Paprika

Shell eggs, then cut in halves lengthways and remove yolks. Mash yolks and mix with sour cream, salmon, curry powder, mustard, lemon juice, and Worcestershire and season to taste with salt and pepper. Pile mixture into whites and garnish with Paprika. Makes 12 halves.

Cheese Taco Shells

I simply grate enough cheese to cover the bottom of 5 inch (?) small non-stick frying pan, then I fried the cheese until it was nearly browned on one side, flipped it over (pour off grease as needed) and let it brown nearly as much as the first side. To make the taco shell shape I just used my spatula to bend it half over and laid the spatula in between the 'sides' of the 'shell'. To make sure it kept its shape I used a metal rack type thing (it used to be the top of a small inside grill but you could probably use a rack that cools cookies). I turned the cheese shell upside down (it helps it to drain also) and made sure the side were the distance apart I prefer for a shell. They were very flavourful and crunchy yet did not fall apart like normal, carbohydrate laden shells! They were great!

I used sharp cheddar--in a non stick, small frying pan (5 inch). It takes a while to get it done, first grate or slice your cheese. Let it melt (medium heat) completely and there will be very small bubble appearing on the top (like pancakes) - make sure you pour off grease as needed. When the one side is browned, carefully flip, let second side start to brown then bend with spatula and hold into position. I also let mine cool some upside down on a rack, helps to keep the shape! This does take some time so be patient this stuff is great! YUM!

Julie Germain also suggests cutting up those "cheese shells" and making some "cheese tostitos".

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Quiche Lorraine

Serves six

½ pound of bacon, crisply fried and crumbled

1 cup shredded natural Swiss cheese

1/3 cup minced red onion

4 eggs

2 cups whipping cream

¼ tsp. salt

¼ tsp. equivalent of sweetener

1/8 tsp. cayenne pepper

Heat oven to 425. Sprinkle bacon, cheese and onion in the bottom of a 9-inch pie pan. Beat eggs lightly and beat in remaining ingredients. Pour cream mixture into pie pan. Bake in oven for 15 minutes. Reduce oven temperature to 300 degrees and bake 30 minutes or longer or until a knife inserted 1 inch from the edge comes out clean. Let stand 10 minutes before cutting. Serve in wedges.

This makes a soft-textured quiche. If a firmer texture is desired, cook an additional 10 minutes.

Total calories - 2,051 Total carbohydrates - 25.7

Per serving - 342 Carbohydrates - 4.3

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Bacon and Leek Quiche

Serves 8

1 bunch fresh spinach, well rinsed and trimmed

Salt and freshly ground pepper

1 teaspoon canola oil

2 pounds leeks, quartered, washed, and finely chopped

2 ounces Canadian bacon, trimmed of fat and finely minced

1 egg, lightly beaten

1/2 cup skim milk (use heavy cream)

1 teaspoon Dijon mustard

2 ounces low-fat goat cheese

1/3 cup Parmesan shards

2 teaspoons unsalted butter

Preheat the oven to 375 degrees F. Lightly spray or wipe a 9-inch pie plate with vegetable oil. Place the spinach leaves in a vegetable steamer over low heat and steam until just wilted, about 1 minute. Line the pie plate with the spinach leaves. Season with salt and freshly ground pepper to taste. Heat the oil in a saucepan. Add the leek, cover, and sweat for 5 minutes. Whisk the Canadian bacon, egg, skim milk, mustard, and goat cheese, and add the leek.

Pour the mixture carefully over the spinach, top with the Parmesan, and dot with the butter. Bake for 45 minutes, or until set. Serve warm.

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Quiche with Flaked Ham and Swiss Cheese

4 large eggs

4 oz. cream cheese, softened

1 1/4 cups half and half cream (use heavy cream instead)

1/2 tsp. salt

1/4 tsp. black pepper

1/8 tsp. cayenne pepper (optional)

1 1/4 tsp. garlic powder

4 oz. grated Swiss cheese

13 oz. canned flaked ham (2 cans)

1 medium sweet red pepper, sliced in about 1/4" strips

Preheat oven to 350 F. In a medium size mixing bowl, add eggs, cream cheese, half and half, salt, black pepper, cayenne pepper, garlic powder and mix well. Adjust seasonings to taste at this point. Layer grated Swiss cheese, flaked ham and half of the sliced red pepper strips in bottom of pie dish. Pour the egg mixture on top. Top the remaining sliced red pepper strips around the pie, placing strips from the centre to outside like spokes in a wheel). Bake in preheated 350 F oven for 50 to 55 minutes. Test for doneness by sticking a wood tester or toothpick into centre, if done, should come out dry. Let stand for 15 minutes before cutting and serving. Serves 6

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Elegant Seafood Quiche

6 servings

1 1/2 cups shredded Swiss cheese

8 oz crab flakes (use real crab)

1/2 cup green onion slices

1/2 teaspoon salt

Dash of pepper

4 eggs

1 1/4 cups heavy cream

Preheat oven to 350 degrees F. Sprinkle cheese, crab, onion, and seasonings in pie plate. Beat together eggs and half and half. Pour over cheese mixture. Bake 55 to 60 min or until set. Can substitute sharp cheddar for Swiss cheese.

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Scotch Eggs

Makes 6

12 ounces pork breakfast sausage, ground

2 large eggs

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

6 hard-boiled eggs, peeled

3 tablespoons (she used flour, we can try gluten or soy flour)

1 tablespoon chopped flat-leaf parsley

1 teaspoon chopped fresh sage

1/4 teaspoon freshly grated nutmeg

1 cup ground pork rinds or gluten. (If you use a lot of pork rinds, go easy on the salt in the rest of the dish or maybe we could try wheat germ?)

   1. Heat oven to 400 degrees. In a medium bowl, combine sausage, one uncooked egg, salt, and pepper. Form into six patties of equal size. Mold each patty around one hard-boiled egg.

   2. Place gluten or soy flour in a bowl, and set aside. Lightly whisk remaining uncooked egg in a second bowl, and set aside. In a third bowl, combine parsley, sage, nutmeg,gluten and pork rind crumbs.

   3. Roll each sausage-covered egg in the gluten or soy flour, coating it, and shake off any excess. Dip the coated egg in the bowl with the whisked egg, coating it, then roll in the herb- crumb mixture to cover completely.

   4. Place eggs on the baking sheet. Bake until dark golden brown, 30 to 35 minutes, rotating the eggs several times for an even golden brown colour.

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Breakfast Omelette

3 eggs

Approximately 5 Tbsp. cream cheese

1/4 to 1/2 packet equal (or whatever you like)

1 tsp. cinnamon

Pinch of allspice.

Mix the cream cheese, equal and spices. You may want to soften the cream cheese by taking it out of the fridge ahead of time, or perhaps using the microwave. Mix the eggs and pour in to a pan with melted butter. As the eggs firm up, put in the cream cheese mixture and fold the eggs over them. Voila!

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 Quick and Easy Microwave Egg Salad

Spray a glass 2 cup measuring cup with cooking spray. Break 1-2 eggs into the cup and make an X into the yolks.(This keeps them from exploding) Cook 1 minute per egg on Medium. Then mash the eggs with a fork, add salt, pepper, a spoonful of mayonnaise, mustard and a small amt. of pickle relish. VERY Quick and tasty!

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Mac-fu and Cheese

2 eggs

2 oz. firm tofu cut into macaroni size pieces

2 oz cheddar cheese

Salt to taste

Scramble the eggs and cook over medium heat. When almost firm add the tofu and cheese and finish cooking until the cheese melts. Velveeta makes it taste almost like Kraft out of the box.

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Baked Zucchini Frittatas

Serving Size : 2

1 cup zucchini, sliced

1/4 cup onion, chopped

1/2 red bell pepper, cut into thin strips

1 clove garlic, minced

1 tablespoon butter

3 egg whites

3 tablespoons cream

1/4 teaspoon salt

1/4 teaspoon Italian seasoning

2 ounces Monterey jack cheese (1/2 cup)

1/4 cup Parmesan cheese

Heat oven to 400 degrees. Grease two 10-oz. custard cups or individual baking dishes. In 8-inch skillet over medium low heat, saute zucchini, onion, red pepper and garlic in margarine until tender; let cool slightly. In medium bowl, beat eggs, half-and-half and seasonings until combined. Stir in zucchini mixture. Pour into prepared custard cups or baking dishes. Sprinkle with cheeses.

Bake, uncovered, at 400 degrees for 14 to 17 minutes or until top is puffy and light golden brown. Let stand 5 minutes before serving. Serves 2.

Per serving: 226 Calories; 12g Fat (46% calories from fat); 19g Protein; 12g Carbohydrate; 38mg Cholesterol; 693mg Sodium

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Zucchini Frittata

Serving Size: 3

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, pressed or minced

2 medium zucchini, about 3 cups sliced

1/2 teaspoon salt or to taste

Freshly ground pepper -- to taste

4 large eggs

2 tablespoons fresh basil, finely chopped

2 tablespoons flat-leaf Italian parsley, minced

2 tablespoons Parmesan cheese

Heat 1/2 Tbsp. oil in a 10-inch, heavy-bottomed, oven-proof skillet. Add onion and sauté until tender and translucent. Stir in garlic and zucchini and continue sautéing until squash is just tender. Season with salt and pepper and remove from heat. In a mixing bowl, whisk together eggs, basil and parsley. Stir in sautéed vegetables. Add remaining 1/2 tablespoon oil to same skillet over medium heat, tilting pan to coat bottom and sides. Add egg-vegetable mixture, spreading evenly. Reduce heat to low and cover pan. Cook 10 to 15 minutes, until set. Preheat broiler. Sprinkle grated cheese on top of frittata if desired and broil briefly until lightly browned. Cut into 3 wedges. Serve immediately from the pan or transfer to a large round plate or platter.

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Spinach Cheese Pie

2 (10 oz) packages frozen whole-leaf spinach, defrosted (I use chopped spinach)

2 TB butter

1 bunch scallions, including the firm green, chopped (about 3/4 c)

1/2 medium onion, chopped

6 eggs, beaten well

1 (15 oz) container whole-milk ricotta

1/2 pound feta cheese, crumbled

1 TB chopped dill

1/4 c chopped parsley

pinch of grated nutmeg

Salt and pepper to taste

Olive oil for the pan

Preheat the oven to 350F. Let the spinach drain in a colander in the sink. The easiest way to get all the excess moisture out of it is to line your hand with a double thickness of paper towels and squeeze handfuls of spinach dry. Then chop it and set aside.

Melt the butter in a large skillet; when it's foaming, add the scallions and chopped onion. Cook them over medium heat until they're soft, then add the spinach and a sprinkle of salt and pepper, and cook for 3 minutes, stirring from time to time.

Beat the eggs in a large mixing bowls and whisk in the ricotta. Stir in the remaining ingredients, then oil a 13x9-inch baking dish well, including the sides. Mix the spinach with the egg-cheese mixture, taste for seasoning, and pour into the pan.

Bake the pie for 30 to 40 minutes, until the moisture disappears and the top has dappled golden spots. Remove from the oven and let sit for 5 minutes before serving.

Serves 8, 9g protein, 16.9 g fat, 5 g carb per serving (according to the book).

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Pepperoni Eggs

Brown some pepperoni coins (I use the Hormel bag of already sliced pepperoni) in a skillet. You don't need any grease, just toss them in the skillet and brown..keep an eye on them as they cook quickly.

If there is too much grease, remove some from the skillet and then add eggs mixed up for scrambling. Scramble as usual. Serve.

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Chicken Egg Foo Young

8 eggs

1 cup shredded string beans

I cup shredded celery

1 1/2 cups shredded cooked chicken

1 cup sliced mushrooms, canned or fresh

1 cup shredded onions

Salt and pepper to taste

Place all ingredients in a mixing bowl, mix thoroughly and divide into 8 portions. Grease well a hot skillet, fry both sides until golden brown.

Serves 4.

The following egg foo young dishes can be made by substituting for the chicken in the above basic recipe the following:

Chinese Roast Pork Egg Foo Young Use 1 1/2 cups Chinese Roast Pork.

Lobster Egg Foo Young Use 1 1/2 cups sliced, cold, boiled lobster.

Shrimp Egg Foo Young Use 1 1/2 cups sliced, cooked or cold, boiled shrimps.

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 Chicken Subgum Egg Foo Young

1 1/2 cups diced cooked chicken

8 eggs

1 cup diced onion

1 cup diced celery

1/2 cup diced Chinese water chestnuts optional

1/2 cup diced cooked green pepper

1/2 cup diced string beans

1/2 cup diced bamboo shoots optional

1 cup diced mushrooms

Salt and pepper to taste

Place all ingredients in mixing bowl, mix thoroughly, divide into 8 portions. Fry in hot well greased skillet until both sides are golden brown. Serves 4.

The following Egg Foo Young dishes can be made by substituting for the chicken in the above recipe:

Shrimp Subgum Egg Foo Young

Lobster Subgum Egg Foo Young

NOTE: Use cold, boiled shrimps or lobster

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Pepperoni Frittata

Makes 6 servings

1/4 lb. pepperoni slices

4 oz. mozzarella cheese, shredded

6 eggs

1/2 C Parmesan cheese, grated

2 tsp. butter

1 med. onion, sliced

1/2 C mushrooms, sliced

1 med. green pepper

1 C broccoli, chopped

Place butter in frying pan. Add onion, mushrooms, pepperoni, green peppers and broccoli. Saute' for 3 to 4 minutes until onion is almost done. Beat eggs with Parmesan cheese. Pour over vegetables in frying pan. Do not cover. Let cook until eggs are just about cooked, then sprinkle with Mozzarella cheese. Cook until cheese melts and serve.

Per serving: 276.7 calories; 20.6 fat (67.2 calories from fat); 17.1 protein; 5.6 carbohydrate; 226 cholesterol 660 sodium

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Green Eggs & Ham

I tried this one night for something different to do with eggs. I had a few slices of ham and 2 or 3 leftover fresh broccoli stalks.

    * Cube the broccoli & ham, sauté in a pan with butter &/or olive oil (add chopped onion if you like).

    * Prepare your usual old scrambled eggs, adding the sautéed broccoli & ham before the eggs set. Stir over medium heat till eggs are done to your desired consistency, serve, and garnish with shredded cheese.

If you scramble in the same sauté pan, there's an effect the broccoli'd oil has on the eggs though: It turns them green. If you can stomach that, they're actually quite tasty. You can eat them on a boat. You can eat them with a goat. You will like them, Sam I Am. Yes, you will like Green Eggs & Ham.

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Sausage & Egg Casserole

2 lb. Sausage, browned and drained

6 eggs

2 cups of grated cheese

1 cup soy flour

1/4 cup chopped onion

1 few good dashes of hot sauce

Mix all ingredients and press into a 9"x13" pan. Bake at 350* until lightly brown. Cut into squares to serve. Can be made the night before and warmed in the oven.

Variation on a theme: leave out the soy flour and substitute slices of green chile rellenos peppers. Layer the cheese, sausage, and peppers like lasagna if you let it cool, it is less liquid.

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 Cheese Pancakes

50 gm (~2 oz) Mascarpone cheese

50 gm (~2 oz) Ricotta cheese

1 egg

1 tbs. soy powder

1/2 tbs. vital wheat gluten

1 tsp. Splenda

vanilla extract

salt

Mix everything together and fry in a buttered frying pan. Makes one serving. 4.6 g carb, 447 calories, 39 g fat, 19 g protein. (But probably different for you, with other brands of cheese, soy powder, and wheat gluten, so do your own math).

You can try substituting cream cheese for the mascarpone (I don't like cream cheese, myself). Maybe even cottage cheese for the ricotta (in which case, don't add any salt...).

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 Eggs Florentine

1 lb. creamed cottage cheese

1 pkg. frozen, chopped spinach

1/4 lb. butter or margarine

6 large eggs

1/2 lb. grated Swiss cheese

1/2 lb. Feta cheese

Nutmeg

Dash hot pepper sauce

Beat eggs. Add cheeses and butter and mix well. Cook and drain spinach well. Add to egg/cheese mixture. Add nutmeg and hot pepper sauce. Pour into greased 3 quart baking dish and bake @ 350 degrees for 40 minutes. Cut into squares.

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Crustless Breakfast Quiche

1 teaspoon Butter

1 1/2 cups Heavy cream

1 cup Cheddar cheese -- grated

2 teaspoons dried basil

2 teaspoons onion -- chopped

3/4 teaspoon paprika

1/4 teaspoon garlic powder

4 each eggs

Salt and pepper

Preheat oven to 325. Butter (or spay with Pam) bottom and sides of a 9-inch pie pan. Add cream to a medium saucepan and heat until scalded. Reduce head and stir in grated cheese. When cheese is melted, add basil, onion, paprika, and garlic powder. Remove from heat and cool for 5 minutes. Then add one egg at a time and mix in thoroughly until all eggs are used. Salt and pepper to taste, and mix well.

Pour mixture into pie pan, place in oven, and bake until custard is set (45-50 minutes). Serve hot or cold.

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Scotch Eggs

Makes 6

12 ounces pork breakfast sausage, ground

2 large eggs

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

6 hard-boiled eggs, peeled

3 tablespoons (she used flour, we can try gluten or soy flour)

1 tablespoon chopped flat-leaf parsley

1 teaspoon chopped fresh sage

1/4 teaspoon freshly grated nutmeg

1 cup (she used flour, we can try a mixture of ground pork rinds with soy flour or gluten, if you use a lot of pork rinds, go easy on the salt in the rest of the dish or maybe we could try wheat germ?)

   1. Heat oven to 400 degrees. In a medium bowl, combine sausage, one uncooked egg, salt, and pepper. Form into six patties of equal size. Mold each patty around one hard-boiled egg.

   2. Place gluten or soy flour in a bowl, and set aside. Lightly whisk remaining uncooked egg in a second bowl, and set aside. In a third bowl, combine parsley, sage, nutmeg, gluten and pork rind crumbs.

   3. Roll each sausage-covered egg in the gluten or soy flour, coating it, and shake off any excess. Dip the coated egg in the bowl with the whisked egg, coating it, then roll in the herb- crumb mixture to cover completely.

   4. Place eggs on the baking sheet. Bake until dark golden brown, 30 to 35 minutes, rotating the eggs several times for an even golden brown color.

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Sausage "Muffins"

1/2 LB bulk sausage (I like the hot)

1/2 c onion, chopped

1/2 tsp. salt

1/4 tsp. garlic powder

12 eggs

1/4/c green pepper, chopped

1/4 tsp. pepper

1/2/ c shredded cheddar cheese

In a skillet brown the sausage and drain well. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper, and garlic powder. Stir in the sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees for 20-25 minutes, or until a knife inserted near centre comes out clean.

Protein 19.5 g

Carbs 3.3g

2 muffins per serving

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Variations on Egg Foo Yung

First, I prepare the basics:

    * I microwave about a cup of sprouts for 2 minutes to soften them up a bit. - I beat up 3 eggs in a bowl with about a Tablespoon of heavy cream

    * I soak about 2 tablespoons of chopped dried onions in hot water to soften them. - I cut up around 3 cloves of fresh garlic.

    * I put about 2T of olive oil in a small frying pan and brown off the garlic - then I add the sprouts and onions and stir. - then I add the eggs.

Now, sometimes I stir like scrambled eggs, and sometimes I let it sit and cook it more like an omelette.

Other things you can add, depending on your mood include mushrooms, strips of roast pork, chicken, some hamburger or seafood.  (When I use hamburger I brown it off after the garlic and before I add the sprouts, then at the end after the eggs are cooked,  I add cheese too) For chicken, I usually use leftover store-bought rotisserie chicken. Tasty and filling.

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Breakfast in a Cup

4 eggs

4 slices of bacon

1/2 lb. loose sausage

grated cheddar cheese (optional)

Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray. Line bottom of four muffin cups with loose sausage so that it covers the bottom of each one and pat down. Wrap bacon around inside "wall" of each cup. Crack an egg in each one.

Bake approx 20 minutes until you see bacon is done. Sprinkle cheese on top of each one and bake until cheese is melted.

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Spinach Quiche

Blend or beat 4 eggs and 1/2 cup cream. Cook spinach (10 oz package of frozen works fine)...drain. I sometimes just defrost the spinach and toss it into the blender with the eggs and cream. Fry a tbsp. or so of chopped onion in a bit of butter  (or more, but count the carbs). Grate cheese (I like gruyere with spinach).

Combine all the above with the beaten eggs and cream and pour into pie plate. Top with additional grated cheese and bake about 45 min at 350.  Bacon or other meats are great with this.  Broccoli works well. If you want a bigger/higher quiche, use more eggs.  Season with spices you like.

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 Spinach Pie

Blend together:

3 or 4 eggs

3 ounces softened cream cheese

1/2 tsp salt

Add and mix well:

1 cup grated cheddar cheese

1 10 ounce package frozen chopped spinach, thawed, well drained

1/4 cup chopped scallion (green onion)

2 Tbsp. dried or 4 Tbsp. fresh chopped parsley

Pour into buttered casserole (or unbaked pie shell). Top with

Thin slices of fresh tomato and

1/4 cup grated parmesan cheese

Bake at 450 for about 35 minutes

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Yoghurt and Cheese

Ingredients:

1 quart milk

1 cup heavy cream

1 tablespoon plain yoghurt

Preparation:

Mix milk and cream and bring to a boil. Let cool down to about 70F, then stir in the yoghurt. Keep at 110 degrees for 8 hours.

One cup is 4 grams of carbohydrate

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Cherry Omelette

3 eggs

1 tbsp. Splenda

1/4 tsp. cinnamon

1/4 tsp. vanilla

1/4 cup Lucky Leaf Cherry Pie Filling (this company makes this with Splenda

1-2 tsp. butter

Add 2 tsp. Splenda to pie filling. Whisk together the remaining Splenda, cinnamon, vanilla and eggs. Melt butter in omelette pan and cook omelette as you usually would. When eggs are well set add the pie filling on one side of the omelette, and flip over the other side to cover the filling. Then flip the omelette out unto a plate. Top it with a little sour cream for a blintz-like effect.

Approximately 10g carbs and 1g fibre without the sour cream.

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Cheese Quickie Pizza

Take 2 slices cheese, pepperoni/mushrooms (whatever you like). Put the pepperoni on top of the cheese, squeeze some sauce on (I use Contadina Pizza Squeeze. It has 4 g carbs per 1/4 cup), put the other slice on top and microwave until almost crisp. Let set a few minutes and eat. I found 1:30 min. was perfect, but microwaves vary. Use a microsafe dish and I squirt it with Pam, as it has a tendency to stick.

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Fake French Toast

1 egg

2 tablespoons Ricotta cheese (or cream cheese or cottage cheese)

1 teaspoon vanilla extract

Dash of cinnamon

Dash of nutmeg

1 packet equal or 2 teaspoon Sugar Twin Brown Sugar

Heat frying pan with butter or Pam spray. Beat egg.  Add Ricotta Cheese, vanilla, cinnamon, nutmeg and sugar.  Blend well.

Pour into pan and cook.  Flip 1x to brown on other side. Note from Desiree: May be hard to flip - you can cook on 1 side, just make sure it's cooked.

I've only tried it with Ricotta cheese and so far so good.  I've had it 3 days in a row and as a quick snack.

Needless to say it's GREAT!!!

Toppings:

    * Sour Cream with 1-2 teaspoon of sweetener

    * Cream Cheese with 1 pack sweetener of your choice, dash cocoa power, cinnamon (or not). Heat cream cheese till melted.  Add sweetener and cocoa powered.  Mix spread on top.

    * Log Cabin Splenda sweetened syrup.

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Easy Devilled Eggs

Put desired amount of eggs in a pot cover with water and a dash of salt. Bring to a boil. Once at a full boil leave on the burner, cover but turn off the heat. Let the pot sit there covered for 20-25 minutes. Then, bring the pot to the sink. Drain off the hot water and run some cold water over them. Then put eggs only in a bowl and in the fridge for a good hour so they can cool.

Peel the eggshells off under cold running water. Once peeled slice the eggs gently lengthways and pop out the yellow centres gently. You want to try and not damage the white part because it needs to hold the yellow devilled filling. Break the yokes with a fork so it is crumbled in tiny pieces. Basically, smash 'em. Add a couple of teaspoons of mustard and a tablespoon or two of mayonnaise. Just add a little of each at a time tasting from time to time because they key is to get it just the way you like it. I don't have exact measurements. Then fill the eggs with a dollop for filling each and sprinkle with paprika if desired.

Voila, Devilled eggs!

Options:

    * Another great treat is to follow the devilled egg recipe and add a little salmon. Ah... pink devilled eggs! They are wonderful... - from Anna

    * Or add a little curry powder for spicy devilled eggs - from Tina

    * I mix in white tunafish and dill pickles for my Hubby. - from DS

    * I mix in some chopped green olives, gives it some zip. - from Kim

    * My secret is a nice splash of white vinegar. Makes em' just right ... - from Joel

    * I mush up the yolk with salt, pepper, a dash of Tabasco and mayonnaise.  Sprinkle paprika on top. - from Tanya

    * You can also add bacon, or pickles, or peppers, for extra zip... - from Ricci

    * My favourite is one of K in Cali's: chop and mix the yolks with Hidden Valley bacon ranch dressing -- best I've tasted! - from Jo

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Cheese Crisps

    * Spray a cookie sheet with cooking spray, place thick slices (about 1/8" thick and I cut that into fours so they aren't so big to handle) of sharp cheddar cheese on it.  Sprinkle with seasoned salt, bake @ 350 for about 20 minutes.  YUUUMMMMYYY!!!! - from Jennifer

    * First, make sure you have parchment paper, freezer paper or a glass dish or plate of some kind. I use Kraft singles, 2 carbs each. Regular cheese doesn't work the same.  Get a piece of cheese and cut it into 4 equal strips. Stack the strips and cut 4 times again across the strips to get 16 squares.  Place them on the paper or glass dish about an inch apart and stick them in the microwave. Nuke and keep an eye on them as microwaves vary.   When they get puffy and a bit freckly, they are done. They can burn very easily, so watch them, lol. Peel them off and you have cheesy poofs! They will be crispy and taste (to me) like Cheez Nips. - from Desireè

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Avocado Angel Eggs

Ingredients:

1 dozen eggs

2 ripe California avocados, medium

1 teaspoon capers

2 tablespoons shallots, minced

1 tablespoon lemon juice

1/2 teaspoon paprika

6 black Nicoise olives, diced

Preparation:

Boil the eggs for three minutes. Peel and slice each egg in half lengthways. Remove egg yolks and place the egg white halves on a serving platter. Puree avocados and fold in minced shallots, mashed capers and lemon. Pipe mixture from a pastry pipette bag or spoon mixture into the egg whites. Garnish with a sprinkle of paprika and diced olives.

And the extra yolks? I make devilled eggs (g). I never have enough yolk to suit me when I make devilled eggs. So, I do half and half. I boil about 18 eggs, scoop the yolks out and fill some with one filling and the rest with devilled egg. Whatever is left over, I stuff celery. I cut the celery up into bite-size chunks and we use them for quick snacks.

In the past, when I made devilled eggs, I would always have to add too much mayonnaise to make up for the lack of yolks. Or, sometimes I'd just toss the extra whites to my dog.

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Crustless Pizza!

(Beware: don't eat if cheese or sodium or nitrates stall you)

I put a layer of mozzarella cheese on the bottom of a medium tupperware dish, then put some sausage, black olives, pepperoni, and a little "pizza squeeze" over it (4 carbs per 1/4 cup, and I used about that, maybe less) then I put more mozzarella cheese on top, with more pepperoni.  Then I nuked it until the whole mixture was bubbly and melted, then I put it in the fridge. It set, then I cut it into 8 slices. (I am estimating the whole thing has about 10 carbs.)

Well, at lunch today, it put a couple of slices on a plate and nuked it for a couple of minutes until everything was melted, and ate it with a fork.

Yummmmmmmmmmmm............... Just as good as pizza with the crust. In fact, I am going for seconds right now....... :)

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Directions to Make Yogurt

   1. Wash all pots and bowls to be used.

   2. Heat cream on moderate heat until the edges near the pot bubble, stirring frequently and gently.

   3. Measure one cup of warmed cream (from step #2) into another pot.

   4. Sprinkle the gelatine into the second pot of cream and stir thoroughly.

   5. Add another ½ cup of cream to the second pot, and stir thoroughly.

   6. Once the gelatine in the second pot is completely dissolved (no more clumps) gradually add the rest of the warmed cream to the second pot.

   7. Heat mixture gently, while stirring, until the temperature is between 110 and 120 degrees F.

   8. Remove pan from burner.

   9. Put the container of pre-made yoghurt into a large bowl. Stir until softened.

  10. Pour about a cup of the warm cream into the yoghurt bowl, and stir gently but thoroughly to combine.

  11. Continue adding cream, and then stirring, until all the cream has been incorporated into the bowl.

  12. (optional) Reheat yoghurt mixture to 110 degrees F.

  13. Pour mixture into containers, cover with a towel, and allow to sit for at least 3 hours.

USE half-and-half or heaving whipping cream and my yoghurt usually takes up to 10 hours to culture

For gelatine use 1 packet of Knox and for yoghurt use 1 cup of Dannon plain

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Breakfast Casserole

5 eggs beaten

1 cup shredded cheddar cheese

1 cup shredded Swiss cheese

1/4 cup cream

1 jalapeno, chopped

3 or 4 Morningstar Farms Breakfast Patties (tastes like breakfast sausage)

1-2 tsp. chopped garlic

3 oz. cream cheese

3 T. salsa

In a medium, microwave safe casserole dish, cook the garlic, chopped jalapeno (or any other spicy addition, like crushed red pepper) and frozen MF Breakfast Patties in the micro. until the patties are thawed.  Cut the patties into small pieces, then add all the other ingredients.  Microwave (covered) for 4 minutes, then stir well.  Microwave for 6-8 minutes (turning every 2 minutes), then let stand for 5 minutes (continues to cook). Cut into wedges to serve.

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Avocado Lunch

Take an avocado, split with pit removed, and fill each side with cottage cheese.  This is kind of high in carbs, but if you can spare them, it's yummy.  Dr. Atkins says it 13g for the Florida avocado, but 27 g. for the California avocado.

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Cheese Ideas

    * Cheese puffs - take a slice of American cheese (the individually wrapped stuff) break it into quarters; microwave on a plate for about 1 minute.  Pop off and enjoy.

    * Cheese nips - Spray a cookie sheet with cooking spray, place thick slices of sharp cheddar cheese on it.   Sprinkle them with seasoned salt and bake @ 350 for about 20 minutes.

    * Cheese "tortilla chips" - Take a small frying pan, grate in some cheddar cheese.  When it's all melted and tiny bubbles appear, flip it over and brown the other side...take out, let cool and break into pieces...dip away!

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Great Mini-Quiches

This weekend I bought a mini casserole dish (about 4" X 4") and have been making great mini quiches!

Spray casserole with Pam.

Put in casserole:

1/2 can crab

Handful grated swiss cheese

Tablespoon chopped red onion

In a separate bowl beat 1 egg and about 2 Tablespoons of heavy cream. Pour over other ingredients, mix up a little, a little salt and pepper and bake for 20 minutes at 350 degrees (while you are in the shower). Delicious and quick!

You can substitute what ever you like - different cheeses bacon, sausage, ham, different spices

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Crust-less Broccoli Quiche

4 slices bacon

1 C. half & half

1 C. grated Swiss cheese

1 C. Broccoli florets (I use less)

1/4 t. salt

1/8 t. lemon pepper

1/8 t, garlic powder

A little white pepper

Preheat to 350. Crisp bacon in microwave. In bowl beat eggs, add cheese and stir in broccoli, salt, garlic powder and lemon pepper. Stir in ½ of the bacon, pour into pie plate (ungreased and bake for about 30/35 minutes.  Top with remaining bacon. Serve hot, cold or at room temperature.  Bring it to work for lunch or a snack.

Of course you may add and omit different cheeses, spinach in lieu of bacon, etc.

By my count:  10.4 grams  cream

                          8.0 grams  cheese

                          4.0 grams eggs

                           8.0 grams broccoli

Total: 30.4 grams or for 8 slices: about 4 grams per slice

Enjoy!

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“Cheese Thing”

Take a casserole dish and line with crushed pork rinds. I just half fill the dish with whole ones, and use a potato masher. There should be enough crumbs so that you cannot see the bottom of the dish. Now take cubes, slices or shredded cheeses of more than one kind- cheddar, Colby, Monterey jack, Muenster, mozzarella, provolone are all good but you don't have to use all- and loosely fill the dish with the cheeses. If you like, you can add broccoli, chopped onion and cauliflower, or ham, but if you like mushy veggies, pre-cook them. Then bake in the oven at 325 for half an hour, or until all of the cheese is melted to level and your house smells like cooked cheese. Let it cool a little (about 15 minutes) and serve.

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Crepes

2 eggs

1T oil

2 T. protein powder

1 packet sweetener

Heavy cream to desired consistency (usually just a couple of tablespoons).

Mix all together really well with an electric beater (you want it foamy). Drizzle very thinly into heated medium sized frying pan (nonstick works best, use spray or oil otherwise)

You can double and triple this recipe with no problem. This recipe makes 2-3 crepes depending on the size of the pan. We make them in big batches and then store them in the refrigerator so they're handy for sandwiches.

We have stuffed these with cream cheese sweetened with a little sweetener or with meats (pizza makings is great!) & cheeses. Put a couple of tablespoons of Alfredo Sauce on top for something really rich and special when you stuff them with meat.

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 Brie Treat

1 wheel of Brie cheese in a cardboard container (about 6 inches across)

1/2 cup chopped walnuts

1/4 cup brown Sugar Twin

1/4 cup Splenda

4 tbsp. butter (1/2 stick), sliced into 4 pats

Get a wheel of brie in a cardboard container and take it out of the container and sit the cardboard ring on top of the brie like a "hat" so it comes down just over the edge of the cheese but sticks up about 1/2 an inch or so.

Mix chopped walnuts with sweetener, fill the cardboard "hat" with it, then put the 4 generous pats of butter on top. Bake in oven at 350 for about 10-15 minutes until the butter all melts. Remove the "hat" and serve with Wasa or just slice with a knife and eat.

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Scrambled Eggs

5 eggs

1 Tbsp. butter

1/4 green pepper chopped

1/4 red pepper chopped

15 pieces pepperoni OR Hormel Cure 81 ham chopped

Parmesan cheese

Salt

Pepper

Put pan on medium high heat. Put butter in centre of pan. Cut up peppers while heating butter. Sauté the peppers in the butter. When halfway to desired tenderness, add pepperoni or ham to pan. Beat eggs in a bowl. When pepperoni is browned, or ham is no longer wet, pour eggs in. Mix every 15 seconds or so. 1 minute before the eggs are done, sprinkle Parmesan cheese on eggs and mix them up. Season to taste and serve with Parmesan cheese on top.

It's important to sauté the veggies and meat first because the water in them will ruin the texture of the eggs. Add onions to the mixture if you like.

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Mini-Pizza Crusts

    * Got a 6" microwave safe plate

    * Covered the bottom of the plate with the shredded cheese

    * Pop it in the microwave for about 3 mins on high (YMMV depending on your microwave) until it got kinda brown and crispy looking'

    * Let the "pizza crust" cool off and firm up

I then topped it with a couple of tablespoons of Ragu pizza sauce (3g carbs per 1/4 cup), a little pepperoni, a little hamburger (get crazy with your own toppings here), some oregano, a little garlic powder sprinkled on top, a little parmesan cheese sprinkled on top, a little more cheese on top...

Pop it back in the microwave for about 25 seconds to melt the cheese on top...

I could even pick up the mini-pizza and eat it with my hands. :). It was darned tasty, too!!!

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Boneless Pizza

This is both easy and flexible (so if you like different stuff on your pizza than I do, you're good to go). The first thing you need is the proper equipment: a jelly roll pan and parchment paper. The jelly roll pan has short sides that keep stuff from running off, and the parchment paper fakes the toppings into thinking they are sitting on a crust so they meld properly. (When we were in college, we used to call pizza crust "pizza bones" and feed them to the cat - who loved them)

Here's what to do:

   1. Preheat your oven to 450F.

   2. Line your jelly roll pan with parchment, or better yet, line it with a double layer of parchment.

   3. Spread sauce over the paper, not quite to the edges. (I make my own sauce, to keep the carbs down, but since you only need 1 or 2 Tbsp. of sauce, people not on induction could even use purchased pizza sauce.)

   4. Grate a LOT of cheese and spread it over the sauce, completely covering the sauce. (If you leave any sauce uncovered on the edges, not only will the uncovered sauce burn, but so will the cheese next to it.)

   5. Place your toppings over the cheese.

   6. Place in the oven and bake for 7 minutes.

   7. (This is important!) Let the cooked pizza sit on the counter for 5 or 10 minutes to firm up. At this point, it should have the exact taste and texture of pizza toppings pulled off the crust.

Obviously, the carb count here will depend on what cheeses, what sauce and what toppings you use.

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Crepes with Cheese Filling

2 eggs

1 T Oil

2 T Protein Powder

1 Pkg sweetener

2 T heavy cream

Mix all and fry (I found that the protein powder clumped so I will premix it until it's smooth next time before adding to the rest). Recipe makes 2-4 crepes and can be doubled or more.

Betty Crocker's Cheese filling:

1 cup dry cottage cheese (my grandmother used a paper towel to dry it, then eventually switched to using ricotta instead)

1/2 cup sour cream

1-2 T sugar (use sweetener instead)

1 t vanilla

*Betty Crocker also adds 1/2 t grated lemon peel but I've never seen that in this stuff before so I'm leaving it out

Mix all, spread over crepe, and roll crepe.

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Low Carb Finnish Pancakes

5 eggs

3/4 cup Splenda

1 cup protein powder (probably could use a lot less)

1 cup heavy cream

1 cup water

1 stick butter

Dash salt

Combine eggs and Splenda, add protein powder, cream, salt and water (I mixed the powder with the liquid first to reduce clumping).  Melt butter in 9x13 baking pan.  Add butter to mixture then pour back into pan. Bake at 375 for 25-30 minutes.

The original recipe used an equal amount of sugar instead of Splenda, and used 2 cups of milk instead of the cream and water.  The powder was flour, and I substituted 1 to 1.  It seemed heavy on the powder to me. If anyone further modifies this and makes it even better please let me know, I'm not the most creative baker.

More Eggs and Cheese Recipes

Panned Eggs with Parmesan Cheese

2 eggs

1 tablespoon Parmesan cheese

Butter for frying

Boil eggs hard, cool, halve them, roll in Parmesan cheese.  Fry in butter.  Serve hot.  Makes 1 serving.

Protein:  15.12 grams

Fat:      12.95 grams

Carb:      0.02 grams (that's what the book says)

Calories: 177

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Cheese Danish

You need a mini casserole pan - 4" X 4"

About 2 T crushed almonds

1 packet equal

1 T butter

Melt butter, mix together almonds, equal and butter in mini casserole pan. Press to bottom of the pan.

4 oz cream cheese

2 - 3 packets of equal

1 egg

Beat together in a bowl until smooth. Pour on top of almond "crust", bake at 350 for 20 minutes.  Take out and cool (I stuck mine in the freezer for 30 minutes while taking a shower). Yummy!!!!

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Rueben Omelet

2 large eggs

2 tablespoons of water

salt and pepper to taste

1 tablespoon butter

4 slices thin-sliced deli corned beef

1/3 cup drained sauerkraut

1/4 cup shredded Swiss cheese

Optional 2 tablespoons Thousand Island dressing

Put together an omelet using ingredients

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Deluxe Deviled Eggs

6 hard-cooked eggs

1/2 cup sour cream

1/2 cup flaked canned salmon

1/8 teaspoon curry powder

2 teaspoons prepared mustard

2 teaspoons lemon juice

1-1/2 teaspoons Worcestershire sauce

Salt, pepper

Paprika

Shell eggs, then cut in halves lengthwise and remove yolks. Mash yolks and mix with sour cream, salmon, curry powder, mustard, lemon juice, and Worcestershire and season to taste with salt and pepper. Pile mixture into whites and garnish with Paprika. Makes 12 halves.

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Crepes/Eggrolls

12 tsp. Arrowroot (can be purchased at most groceries in spice section)

1 T sweetness of your choice

1/8 tsp. salt

2 eggs

1/4 cup water

1/4 cup heavy cream

1/4 tsp. vanilla extract

(You may also use 2 T brandy, for extra lightness, omitting 2 T of the water)

In blender combine arrowroot, sugar substitute, salt, eggs, milk and vanilla. Blend at high speed for a few seconds. Turn off machine, scrape down the sides of the jar and blend again for about 30 seconds. Cover tightly and let batter rest at room temperature for at least 1 hour before using.

Using an 8 inch crepe pan over high heat, lightly grease bottom and sides of heated pan with melted butter (clarified butter is best).

Stir batter lightly with wire whisk or spoon and pour less than 1/4 cup batter into pan, tipping the pan from side to side so that the batter quickly covers the bottom; then flip and do other side (the whole process takes less than 1 minute.

This recipe makes 8 to 9 crepes. Total carb count is approximately 30 grams making each crepe less than 4 grams.

Arrowroot (per McCormick) has 9 gms. carb per 1-1/2 T (4-1/2 tsp.), which is approximately 27 gms., approx. 1 gm. for sweetener, 2 grams for eggs, negligible for cream, for a total of about 30 gms., making each crepe less than 4 gms.

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Eggroll “Guts”

1 cup finely shredded cooked pork

1 cup finely shredded celery

1/2 cup finely shredded bamboo shoots

1 tsp. salt and a dash of pepper

1/4 tsp. gourmet flavoring powder

2 T oil

1 cup finely shredded cooked shrimps

4 finely shredded scallions

1/2 cup finely shredded Chinese water chestnuts

Beat up one egg and use it for brushing edges of skins when folding so that they will stick together. Take one skin and place a tablespoon of filling mixture on center, brush edge of skin with beaten egg, then fold over the end near you, fold both sides toward center and roll away from you and press edge to close.

This is from "Enjoy Chinese Cooking At Home" by Richard Wong, Founder of Dragon Inn, New York City, Copyright 1949

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Sweet Breakfast Treat!

Blend 2 eggs, 2 TBS of cream, and 2 TBS of Splenda with a whisk. Heat some oil in a small frying pan. When it's ready, pour half the mixture into the heated pan and coat the bottom. When the sides are cooked, carefully flip and cook the other side for about 30 seconds. Then flip it out into a plate. Fill with some cottage cheese mixed with Splenda and roll it up.

Then make another one. I dusted them both with Splenda and went to work this morning with a very happy tummy!

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Special Scrambled Eggs

One of my favorite breakfasts is to scramble 2 eggs with a little paprika until a bit dry, toss in some diced onion and diced tomatoe (I use one slice of onion and one slice of tomato to dice) and stir around until the onion just starts to clarify.  ( I don't like mushy onion) Toss in a tablespoon of shredded cheddar and stir once and plop on plate.  Top with a dollop of sour cream and another tablespoon of shredded cheddar cheese.

Fantastic!  It looks great!  Tastes wonderful!  Is really quick to prepare.

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Chiles Rellenos Casserole

6 eggs, separated

1/4 tsp. salt

1 can (4 oz.) whole Ortega chilies, spread open

1/2 lb. jack (or pepper jack) cheese, sliced thin.

Beat egg whites until soft peaks form.  Beat yolks lightly w/ a fork, add salt and mix until smooth. Fold into egg whites until well blended. Put 1/2 egg mixture in greased 8x8" backing dish. Stuff chiles w/ cheese and place on top of egg mix. Cover with remaining egg mixture. Bake in preheated 325* oven for 30 mins.

Variations - use diced chilies and shredded cheese. Serve w/ a sauce made up of sour cream and LC taco or hot sauce.

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Deluxe Devilled Eggs

6 hard-cooked eggs

1/2 cup sour cream

1/2 cup flaked canned salmon

1/8 teaspoon curry powder

2 teaspoons prepared mustard

2 teaspoons lemon juice

1-1/2 teaspoons Worcestershire sauce

Salt, pepper

Paprika

Shell eggs, then cut in halves lengthways and remove yolks. Mash yolks and mix with sour cream, salmon, curry powder, mustard, lemon juice, and Worcestershire and season to taste with salt and pepper. Pile mixture into whites and garnish with Paprika. Makes 12 halves.

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Favourite Quiche

4 eggs

1 cup of heavy whipping creme

12 strips of bacon chopped fine (or what ever meat you like, even veggies work)

1 cup cheese (I use cheddar or what ever is available)

1/4 cup chopped onion

1/8 tsp. cayenne pepper

1/2 tsp. pepper

1/4 tsp. salt (I use the lite)

A little garlic, powder or fresh.

Mix it all up and dump into a lightly buttered 9" pie pan and bake at 425 for the first 15 minutes, then 300 for the next 30 minutes, remove let and let sit for 10 minutes. EAT!

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Spinach-Cheese Turnovers

20oz spinach (chopped)  (I use pre-packaged baby leaves so I didn't chop)

8oz feta (crumbled)

8oz mozzarella (grated)

1/2 c Parmesan (grated)

2 green onions (chopped)

1egg

1 tsp. dill weed (crushed)

Pepperidge Farms phyllo dough

1/4 c melted butter

2+ tbsp. olive oil

I treat carbs like money and decide how I spend them based on what I want to eat. Whether I'm in induction or maintenance matters of course. Right now on the PP I have 30 grams of carbs to spend a day. I think this recipe is worth it. This recipe costs 12 carbs per turnover.  There is 15 grams of protein from the cheese. And of course the loads of nutrients in the spinach. I think it would be great with grilled chicken. Maybe chicken in it. I love to cook! (part of what got me here in the first place:o)

I do this part in a deep pot. Sauté onions in oil, add spinach leaves and drizzle with a little more oil and stir to coat well and sauté until spinach is all limp. About med heat. In mixing bowl combine cheeses, egg and dill. Mix in spinach after it has cooled somewhat.

Phyllo dough is fragile so be careful with this next part. Take 1 sheet of dough and fold it in half lengthways. Smear lightly with melted butter. Put 1/8 of mixture in corner and fold over, butter again and fold again. Continue until you have a turnover. Cover with more butter. Place on buttered cookie sheet and bake at 375 until golden brown.     There is a recipe on the back of the box but I saw it done this way on a cooking show recently. It cuts way down on carbs because you are only using 1 sheet instead of all the layers the rec. on the box has.

As a short cut you can use 2 (10oz) boxes of frozen spinach thawed then dried of excess water with paper towels. No need to sauté. But I like fresh better.

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Green Eggs

Mix two tablespoons of pesto (see recipe below) into 2 beaten, raw eggs.  Melt butter in sauté pan and scramble egg/pesto mixture to your desired doneness.   Delicious!   I sometimes add sautéed mushrooms also.

Pesto:

In food processor, blend 2 cups basil leaves, 2 cloves garlic, and 1/2 cup Parmesan cheese.  (I don't use pine nuts) With the processor running, pour in 1/2 cup olive oil. Scoop the mixture into a small bowl and stir in 1 T. softened butter.

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Souflake (Or Phake Souffle)

Ingredients:

3 eggs, separated

1/2 cup Splenda

1 tsp. vanilla extract

Two one-handfuls of blanched slivered almonds, ground to a powder

1/4 cup 1/2 and 1/2

1 square unsweetened baking chocolate

Handful of walnut pieces

What we did:

    * Preheated oven to 350

    * Separated the eggs

    * Whipped the egg whites to stiff peaks

    * Blended 1/2&1/2, egg yolks, almond dust, vanilla & Splenda

    * Melted chocolate square in microwave

    * Blended melted chocolate into yolk mixture.

    * Folded (and I mean fold!  Do not stir!) egg whites into yolk mixture, very Gently!

    * Folded walnut pieces into batter and poured into glass baking dish. (It was a loaf dish)

    * Baked at 350 for 30-40 minutes. (Okay, until it looked "right")

We took it out, let it cool and it was *DELISH*!  No, this is not based on any recipe whatsoever.  We guessed on everything and  everything worked. Whee!

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LC Spinach Pie -

Serves 8

2 10 oz packages whole leaf frozen spinach, defrosted

2 tbsp. butter

1 bunch scallions including the firm green, chopped (about 3/4 c)

1/2 medium onion, chopped

6 eggs beaten well

1 15 oz container whole milk ricotta

1/2 lb. feta, crumbled

1 tbsp. chopped dill

1/4 c chopped parsley

Pinch of grated nutmeg

Salt and pepper to taste

Olive oil for pan

Per serving: protein 9 g fat 16.9 carb 5 g

Preheat oven to 350

Let spinach drain in a colander in the sink. Easiest way to get excess moisture out is to line hand with double thickness of paper towels and squeeze handfuls of spinach dry. Chop and set aside.

Melt butter in large skillet; when it foams add the scallions and chopped onion. Cook over medium  heat until soft then add spinach and sprinkle of salt and pepper; cook for 3 min stirring from time to time.

Beat eggs in large mixing bowl and whisk in the ricotta.

Stir in remaining ingredients then oil a 13x9 inch baking dish well including the sides. Mix spinach with egg/cheese mixture, taste for seasoning, and pour in the pan (note: at this point I added more salt).

Bake pie for 30-40 min until moisture disappears and top has dappled golden spots. Remove from the oven and let sit 5 min before serving. Even yummier the next day!

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Sausage and Egg

Looked in my refrigerator and all my fresh eggs were gone but I did have a few hard boiled eggs. Time to improvise.

Preparation: Press out some sausage, I used Jimmy Dean Sage Flavored, into THIN patties about the size of a small tuna can. Slice the hard-boiled eggs a little thick.

Assembly: Place a slice of egg on a sausage patty, use the ones with yolk, put another patty on top and pinch the edges to seal.

Cook: Fry or as I prefer broil. After turning them over sprinkle some grated cheese over each one. I used muenster.

Serve: One grind of some fresh pepper and sprinkle with a little parsley flakes. I served it some fancy lettuce (1/4 cup). Plate looked good!

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Legal Crunchy Snack

I decided to bake my own cheese -- with very tasty results.  I just sliced jack and cheddar cheese and lay it out on a glass baking dish, then sprinkled it with garlic powder. Then I baked it @ 450 for about fifteen minutes, until it's really bubbly and brown on top and the edges are hard and crisp.  Then let it sit for a while until it hardens up.  It won't do this if you haven't baked it long enough.  MMMMM good!  It tastes like garlic bread, only without the bread.

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Homemade Cheese

Ricotta:

Take half a gallon of whole milk and heat on the stove to 200F. DO NOT LET BOIL. Take off heat. Add 1 oz. vinegar, stirring well. If it doesn't curdle, add another teaspoon of vinegar. Strain for one minute in a cheesecloth lined colander (I like a bowl under it to catch the whey - great for breadmaking- but be aware, that's where all the carbs go).

Then dump in a bowl with a tablespoon of butter and a teaspoon of baking soda. Mix well. The butter breaks up the lumps, and the baking soda neutralizes the acid so it won't continue to make whey. That's what makes your ricotta slightly lumpy and creamy. This cheese lasts one week, or can be frozen.

Queso blanco:

Take half a gallon of whole milk and heat on the stove to 180F. DO NOT LET BOIL. Take off heat. Add 1 oz. vinegar, stirring well. If it doesn't curdle, add another teaspoon of vinegar. Strain for one minute in a cheesecloth lined colander. Gather up the corners of the cheesecloth, and hang for an hour. That's why this is called a bag cheese. It will drip. Then you can put the cheese in the fridge. Let age in fridge 24 hours. Then you can eat. This cheese is best when cubed and tossed in a stir fry- it doesn't melt. It can also be used as a substitute for tofu in recipes (same texture - different taste). This cheese doesn't freeze as nice.

Note: different vinegars make different flavoured cheese. I like malt vinegar, and garlic vinegar. :)

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Southwestern Eggs

Melt 1 tbsp. butter in non-stick skillet and sauté:

1 oz. diced tomatoes

1 oz. chopped mushroom

1 oz. chopped spinach

Add 3 eggs and scramble until the eggs are cooked. Add a spoonful of cream cheese or sour cream and heat, while stirring, until warm (also makes a good omelette). Put on plate and cover with 1/4 cup salsa. Enjoy!

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Great Scrambled Eggs

The secret is cooking the butter, and salting the uncooked eggs.

I beat 4-6 eggs in a bowl with a fork, really working them up for about 2 minutes (which seems like much longer). Then I set the eggs aside and heat about 2-3 tablespoons of butter in a skillet.

This is where the secret of life comes in.  Using medium heat, I let the butter melt and then the water that naturally resides in butter begins to cook off, leaving the solids.  In a minute or so, the solids have begun to cook, turning a sort of golden brown.  It is essential not to burn the butter, but with practice you can learn how to cook the solids, almost roasting them... in butter!  (There is still plenty of liquid in the skillet, but it is pure concentrated flavour at this point.)

When the butter is about ready I throw some salt in the beaten eggs, and whip them for another 15 seconds.  I have noticed that salt changes the eggs -- they begin to look more translucent and deepen in colour.

Then I pour the eggs into the butter and, using a wooden spoon, gently stir the mixture to make sure the eggs don't scorch.  Because the butter has turned very slightly brown, the eggs don't come out perfectly bright yellow, but I don't want them to scorch, which ruins the flavour for me.

When the eggs are nearly done (and the kitchen smells like my grandmother's house), I turn the heat off for the last 15 seconds or so, and continue to gently rake and stir the eggs, breaking up large chunks into smaller pieces. However, I never shred or maul the mixture.

Plate up these beauties and enjoy them, warm, moist, and absolutely delicious! And as far as I know, ZERO carbs.

I think the cooked butter would make anything taste better - I haven't tried cardboard or catfood, but I can't imagine that they would not also taste heavenly (relatively speaking).

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7 Egg Scallion Omelette Recipe

Chop scallions into 1/4" pieces, including the green leafy part. Sauté scallions in butter until lightly browned and tender. Thoroughly beat 7 eggs in a bowl; add 1 tsp. salt just before cooking. Pour egg mixture into a skillet with butter (and sausage drippings) using medium heat.

When eggs begin to set, pour in scallion mixture. While lifting up various parts of the Omelette, tip the skillet to allow the egg mixture to run "under" the Omelette, so that you are constantly building up the Omelette from underneath.  (I hope this makes sense). When the Omelette is pretty firm and has just a little liquid on top, fold it in half over on itself. Top with sour cream and serve immediately.