So I took that same mushroom ragout from my low-carb toad in the hole and I made a delicious omelette! I might like it even better this way. It’s a tough call.
Start with a tsp of butter in a hot pan:
In a bowl, beat 2 eggs with a tbsp 35% whipping cream. Whipping cream is the dairy product with the least amount of sugar. For a low-sugar diet, it is better than any other form of dairy.
Pour it over the melted butter in the pan and let cook.
I only cook my omelettes on one side. I spend a bit of time in France and while there, I really began to enjoy eggs that are soft and gooey. That is what I’m going for with this omelette. If you like yours hard-cooked, then perhaps reduce the temperature and cook it for longer or put it under the broiler to finish it off.
When it reaches the above colour/texture, that’s when I layer on that flavourful ragout from my previous recipe (warmed, of course). Then I plate it, folding over one side of the egg. Served with some greens with lemon and olive oil, it makes a delicious breakfast. Enjoy!
I’m a firm believer in the idea that you eat with your eyes first. So even the most humble of dishes should be plated with care so that they look their best. This way you’re happy to eat it – you don’t feel like you’re eating diet food! I know that this isn’t one of the prettiest dishes that I’ve made, but it does look like comfort food and the use of fresh herbs elevates the flavours and the look of it on the plate. I think Jamie Oliver would agree with me when I say mushrooms and thyme are best mates. And garlicky buttery mushrooms have always been a favourite combo of mine. This dish serves 4.
- 3 tbsp butter (it’s low carb, not low fat!)
- 4 shallots
- 2 cloves of garlic
- A variety of mushrooms – I went for 2 packs of mushrooms – 1 of cremini and one of portabello. Why not let the grocery store do the work? Thanks Metro! Mushrooms should be cut into small-ish pieces.
- fresh thyme
- Baby kale and baby spinach mix – you can of course mix your own. I used about 6 cups of it.
- 4 eggs
- Salt and pepper to taste
- Melt 2 tbsp butter in pan on medium to high heat.
- Slice shallots and add to pan.
- Finely dice garlic. Add to pan.
- Add in more butter – I find these veggies just soak it up.
- Add in mushrooms. Stir-fry them until they start to release liquid.
- Add in the spinach and kale. Pile it in the pan until you can barely stir it because it’s so full. It seems like we’re using a lot of veggies, but it reduces significantly.
7. Stir in kale and spinach until it wilts. This will take about 5 minutes.
8. Add in salt and pepper to taste.
9. Turn on the broiler to high (500 degrees).
10. You have some options here. For me, I was just making myself breakfast, so I took out 3/4 of the mixture to save for later. But you can apply this step for 4 servings as well.
11. Pile up the veggies and make wholes for the number of eggs you will use. If you’re making all 4, make 4 holes. I made one hole for my 1 little toad in the hole.
12. Crack the egg into the hole and let it cook for about 3 minutes on medium heat.
13. Put the dish under the broiler for about 3 minutes.
14. This gave me a nice runny yolk and cooked whites. If you like your eggs differently, adjust time/temperature accordingly.
15. Plate it up! Sprinkle over some more fresh thyme.
Thanks for reading! I hope you enjoy this as much as I do:)
A low carb diet means lots of meat. But I don’t like meat…which can be a bit of a problem. Fortunately, there’s seafood, which is making more frequent appearances on my plate. This one is fun. I brought it to a party this evening as an appetizer, mainly because I would at least be able to eat this. It ended up being the only thing there I could eat…And it disappeared. And I was hoping for leftovers. This dish would also be good as a topping for a salad or along-side some stir-fried veggies. This recipe is adapted from Rebecca Crump’s Ezra Pound Cake blog. I’ve made some changes. They don’t necessarily make it better – I’m sure hers is delicious too. My version just is more friendly to my particular diet.
- frozen prawns
- 1 jalepeño pepper
- 1/3 cup coconut oil
- zest from 1 lime
- juice of 3 limes
- juice of 1 really big lemon
- 1 tsp cayenne pepper
- 2 tsp cumin
- salt and pepper to taste
- 4-6 cloves of garlic
- Cut the pepper in half and scoop out the seeds. Pop it into your magic bullet. Or whatever else you plan to whizz this up in.
- Use a microplane or box grater or whatever to get the zest from 1 lime. Pop that in too.
- Squeeze all the juice you can from the citrus fruits. Into the bullet.
- Melt the coconut oil. Add.
- Add in everything else.
- Pour over frozen prawns.
- Leave it until the prawns are thawed out.
- Grill on the George Foreman or whatever else you want to use. Do it on the hottest heat possible. You want those char marks, but you don’t want to overcook those delicate little sea creatures. 1-2 minutes per side should be good.
- Eat up!
Something to note: That marinade is amazing and it would seem a shame to chuck it. So I think I’ll try to marinade some salmon in it tomorrow. I’m pretty certain it will be awesome.