Down 1.8 from my egg day :)
Speaking of eggs...yes, that is what I'm having for breakfast today!
This is my basic go to breakfast and can easily be changed up for variety. I've posted before on how I do an omelet during P2. This is my M1W1 omelet:
2 t evoo 80
3 eggs 214
1/3 C chopped fresh mushrooms 7
1/2 C chopped bell peppers 23
2 T chopped green onion 2
S&P
326 calories, 24.3g fat, 7.2g carbs, 2g fibre, 5.4g sugar, 20.7g protein -based on my Loseit app.
Easy peasy! I just toss the veggies and a pinch of salt in a bowl, add my eggs directly and give it all a gentle whisk (don't over whisk, it's just meant to coat everything). I use a fork, poke each yolk to release the yum and give it all a couple turns in the bowl.
Heat pan to medium heat with evoo on stove top and turn oven broiler on high. I usually move the rack up a couple. Once the oil starts to gather and moves easily in the pan it is hot enough. When cooking with evoo you want to stay in the medium to medium-low heat range. No smoke shows please!
Pour mix over the centre of pan and give the veggies a little shove around for an even distribution. Sprinkle on some pepper and allow omelet to cook to mostly done.
Transfer your oven safe pan to the oven and WATCH CLOSELY. It will take under a minute and you don't want it to burn. As soon as the top is turning brown, you're done! Oven mitt on and get it out of there!
Enjoy!
Once you've perfected the basic omelet start to add things like cheese (Mmmm) and not just regular cheddar (though that's a delicious place to start)...but look and see what else you can try. Feta is awesome with eggs!
Other complementary additions can come after the cooking too. Guacamole and salsa, for example!
I'm sure I will post many more egg recipe ideas over the next while. Those chickens of ours are doing just awesome!!!
In the mean time....I've got 2 recipes in the works ideal for make ahead meals and both with M1W1 in mind! One is a cabbage soup inspired by the classic cabbage rolls. The other a goulash of sorts. I've adapted both from an Anna Olson excerpt that came in the mail (thanks Home hardware!). Since celery (allergies), rice, and wheat flour are off the menu right now, I'm interested to see how my chosen substitutes will work!
Cheers
CAT
Speaking of eggs...yes, that is what I'm having for breakfast today!
This is my basic go to breakfast and can easily be changed up for variety. I've posted before on how I do an omelet during P2. This is my M1W1 omelet:
2 t evoo 80
3 eggs 214
1/3 C chopped fresh mushrooms 7
1/2 C chopped bell peppers 23
2 T chopped green onion 2
S&P
326 calories, 24.3g fat, 7.2g carbs, 2g fibre, 5.4g sugar, 20.7g protein -based on my Loseit app.
Easy peasy! I just toss the veggies and a pinch of salt in a bowl, add my eggs directly and give it all a gentle whisk (don't over whisk, it's just meant to coat everything). I use a fork, poke each yolk to release the yum and give it all a couple turns in the bowl.
Heat pan to medium heat with evoo on stove top and turn oven broiler on high. I usually move the rack up a couple. Once the oil starts to gather and moves easily in the pan it is hot enough. When cooking with evoo you want to stay in the medium to medium-low heat range. No smoke shows please!
Pour mix over the centre of pan and give the veggies a little shove around for an even distribution. Sprinkle on some pepper and allow omelet to cook to mostly done.
Transfer your oven safe pan to the oven and WATCH CLOSELY. It will take under a minute and you don't want it to burn. As soon as the top is turning brown, you're done! Oven mitt on and get it out of there!
Enjoy!
Once you've perfected the basic omelet start to add things like cheese (Mmmm) and not just regular cheddar (though that's a delicious place to start)...but look and see what else you can try. Feta is awesome with eggs!
Other complementary additions can come after the cooking too. Guacamole and salsa, for example!
I'm sure I will post many more egg recipe ideas over the next while. Those chickens of ours are doing just awesome!!!
In the mean time....I've got 2 recipes in the works ideal for make ahead meals and both with M1W1 in mind! One is a cabbage soup inspired by the classic cabbage rolls. The other a goulash of sorts. I've adapted both from an Anna Olson excerpt that came in the mail (thanks Home hardware!). Since celery (allergies), rice, and wheat flour are off the menu right now, I'm interested to see how my chosen substitutes will work!
Cheers
CAT
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