Ham and Egg Nests

Ham and Egg Nests

4 slices Black Forest or boiled ham
1 tablespoon butter
1 tablespoon olive oil
1 shallot or 1/2 small onion, finely chopped
1 cup sliced mushrooms
salt and pepper to taste
2 cups or handfuls of washed spinach
1 tablespoon chopped fresh chives (optional)
2 tablespoons heavy cream or sour cream
2 tablespoons grated Parmesan cheese
1 ounce grated Mozzarella cheese

Serves 2

Slightly oil four holes of a regular muffin tin and line each with 1 slice of ham. Preheat oven to 350°F.

Melt butter and olive oil in a nonstick pan. Sauté shallot or onion with mushrooms until browned. Add spinach and, when wilted, add salt and pepper, heavy cream or sour cream and chopped fresh chives to taste. Cook one more minute and let cool slightly.

Spoon 1 tablespoon of mixture into each ham nest, crack 1 egg into each and top with Parmesan and Mozzarella. Bake for 15 minutes or until eggs are set.

Net carb count per serving: 4

©2005 FabulousFoods.com

Low Carb Bacon Quiche

Low Carb Bacon Quiche

6 eggs
1 block cream cheese
1/2 cup heavy cream
1/2 stick butter
1 bunch green onions, chopped
salt and pepper to taste
6 slices of cooked bacon, crumbled
2 cups grated cheddar cheese

Makes 8 Servings

Preheat oven to 350°F.

In a blender, thoroughly mix the eggs, cream cheese, cream, butter, salt and pepper until smooth. Add the onions and pulse until onions are distributed. Pour into a quiche baking dish that has been prepared with spray oil. Sprinkle the bacon evenly on the top and then add the grated cheddar over the bacon. Bake for 50 minutes or until the center springs back to the touch and a knife blade comes out clean. Serve hot

Total carbs: 22
Per serving: 2.75

©2005 FabulousFoods.com

Broccoli with Horseradish Sauce

Broccoli with Horseradish Sauce

1 1/2 lbs. fresh broccoli, trimmed
2 T melted butter
2 T lemon juice
2 tsp. prepared horseradish
1/2 tsp. paprika

Serves 6

Remove tough ends from broccoli stalks, remove large outer leaves and cut into florets. Cook broccoli in a small amount of water, or even better, use a steamer to steam it until crisp-tender, about 6 minutes. Drain and transfer to a serving dish. Combine remaining ingredients and spoon over broccoli. Serve immediately.

©2005 FabulousFoods.com

Corned Beef and Cabbage with Horseradish Sauce

Corned Beef & Cabbage with Horseradish Sauce

1 corned beef brisket, about 4 lbs.
1 onion
3 whole cloves
4 parsley sprigs
8 whole black peppercorns
2 lbs. cabbage
1 C sour cream
1 T prepared horseradish

Serves 8
Peel onion and stick with cloves. Put corned beef, onion parsley and peppercorns in a large pot and cover with water. Cover, bring to a simmer and cook gently until tender, 2-1/2 to 3 hours. Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Combine sour cream with horseradish. Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side.

©2005 FabulousFoods.com

Turkey Vegtable Frittata

Turkey Vegetable Frittata

4 eggs, lightly beaten
1 C chopped onion
1 C chopped red or green bell pepper
3-4 garlic cloves, minced
1 T olive oil
1/4 lb.sliced mushrooms
1 med potato, peeled, cooked and cubed
1/2 tsp. rosemary
1/2 tsp. salt
1/2 tsp. pepper
1 C cooked asparagus, cut into small pieces
2 C shredded cooked turkey or chicken
1/4 C Parmesan cheese

Serves 6

In large oven-safe skillet, heat olive oil over medium-high heat, sauté onion, pepper, and garlic 3-4 minutes or until onions are translucent. Add mushrooms and potato. Cook 1-3 minutes or until mixture is heated through. Reduce heat to low. Stir in rosemary, pepper, salt, asparagus, turkey, and beaten eggs. Mix well. Cook for 10-15 minutes or until mixture is lightly browned and set on bottom. Sprinkle Parmesan cheese over top and transfer to broiler for 3 to 4 minutes or until top is browned.

©2005 FabulousFoods.com

Vegetable And Swiss Frittata

Vegetable & Swiss Frittata

1 T butter
1 small zucchini, shredded
1 lg. ripe tomato, chopped
4 oz. fresh mushrooms, sliced
1 small onion, diced
6 eggs, beaten
1/4 C milk
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. lemon pepper blend (follow link for recipe)
2 C Swiss cheese, grated

Serves 4

Melt butter in an oven-safe non-stick skillet. Sauté zucchini, tomato, onion and mushrooms for about 2 minutes.

Combine beaten eggs, milk, mustard, salt, lemon pepper and grated Swiss cheese. Pour into the skillet and cook over low heat for about 12-15 minutes. Transfer to broiler for 2 to 3 minutes or until top is browned.

Cut in wedges and serve.

©2005 FabulousFoods.com

Portabella Mushroom Goat Cheese Omelette

RECIPE FOR PORATABELLA MUSHROOM GOAT CHEESE OMELETTE

Portabella Mushroom Goat Cheese Omelette

 

What a delicous and decadent way to start the day! This recipe also works well for brunch or lunch.

Makes 2 omelettes

1 portabella mushroom, diced
1 bell pepper (I like to use red or yellow pepper)
1 medium onion, diced
1/4 cup white wine
3 T butter
2 T basil, preferably fresh
6 eggs (3 for each omelette)
3 T goat cheese (1/2 for each omelette)

Portabella Omelette

Sauté onions and peppers in butter for about 3 minutes. Add mushroom and continue cooking until vegetables are soft and tender (about 5 minutes). Set aside.

Beat 3 eggs with 1/4 cup water. Heat omelette pan till very hot. Melt a small amount of butter and pour in egg mixture. Use spatula to lift cooked egg from bottom of pan so that liquid eggs will set better (see photo). When eggs begin to set, place half vegetable mixture over 1/2 cooking eggs. Top vegetable mixture with 1/2 the goat cheese. Continue cooking until bottom is brown and eggs are set. Add 1/2 the basil just before carefully folding the half of eggs without the veggies, over the other half (see photos). Cook a few seconds more and remove omelette from pan onto serving plate. Repeat with second omelette.

©2005 FabulousFoods.com