I was a little surprised at how well this omelette turn out- I guess I had set my expectations pretty low. It was fluffy, not mushy, and flavorful. The nutmeg was a nice touch- it added a hint of a “roasted” flavor. Even better, it would take about 5 minutes to prepare. Mine took longer, because I bough a ham steak, diced, and cooked it, rather than buying pre-diced ham (mostly because of the price difference).
Adapted from Against All Grain
- 10 eggs
- 1 c shredded Italian blend cheese
- 3/4 c almond milk (or cow’s milk if you’d like)
- 1 c diced ham
- 1/4 tsp salt
- 1/4 tsp grated nutmeg
- Grease a baking dish (I used a 7 x 11 pan)
- Whisk eggs with milk, then add cheese, ham, salt & nutmeg. Stir well
- Pour into prepared baking dish & bake for 35 minutes at 350. The omelette should be puffed up & set in the center.
I’m reducing my consumption of grains, dairy, and added sugars, for health reasons. It’s only been about a week, but it’s been a challenge. It’s forced me to get a little more creative, as you’ll soon see.
I had all the ingredients for chicken enchiladas… but tortillas have corn, which is off my list unless it’s fresh. So I had to come up with a grain free alternative, which I did. Cody was actually jealous of my tortillas, because they turned out bigger than the corn tortillas we used for his enchiladas. I couldn’t really taste the difference, but these might not work great for tacos, unless you bulked them up some.
Grain Free Tortillas
Source unknown (I can’t find the website with the recipe, so please help me out!)
(the bottom 3 tortillas are grain free; the rest are corn tortillas)
- 3 large eggs
- 2 tb water
- 1 tsp cumin (optional)
- Whisk together all ingredients, until the froth subsides
- Heat a small, greased skillet until water sizzles on it
- Pour 2-3 tb of the egg mixture into the pan & move the pan around to coat the whole bottom with egg
- Cook each side for approx 1 minute, or until done
I hardly ever buy gluten free bread for myself, so I was excited when my sister in law bought me a loaf for our last visit. As soon as I got home, I made myself some french toast. And it was wonderful! This recipe has just a bit of extra flavor to push it over the edge of deliciousness.
Cinnamon Vanilla French Toast
A Cooking Sugar original
- 3 pieces of bread, or 4-5 pieces of gluten free bread (since the pieces are smaller)
- 1 egg
- 1 tb milk
- 1 tsp vanilla extract
- cinnamon to taste
- Beat egg, milk, and vanilla in a shallow dish.
- Coat each piece of bread with the egg mixture on both sides.
- Place in a large skillet, with a bit of olive oil if needed to prevent sticking.
- Sprinkle cinnamon to taste on top of each piece.
- Brown each side of the bread, flipping once.
Note: you can easily increase this recipe. Use 1 egg for 3 pieces of regular bread.
Who doesn’t want to eat a cupcake for breakfast?! Cody does whenever we have regular cupcakes/cake/pie in the house… but I’m (kinda) trying to cut back on carbs (to see if that helps with the fibromyalgia symptoms), so we haven’t had real cupcakes/cake/pie around for awhile.
Anyway, my biggest (mental) struggle with cutting carbs has been breakfast… I love Chex cereal, corn flakes, hash browns, or oatmeal for breakfast. And those have lots of carbs 😦 So I went searching… and came across two recipes that had potential. I combined them & made up a batch for this week’s breakfasts. I’m hoping they’ll keep me full enough and taste good!
Breakfast Egg Cupcakes
Inspired by Everyday Paleo & Eating Well
- 8 oz breakfast sausage, crumbled
- 1 tsp olive oil
- 8 oz mushrooms, sliced
- 2 c spinach leaves, loosely packed
- 1/4 c your favorite cheese, shredded (I used mozzarella)
- 1 tsp black pepper
- 5 eggs
- 3 egg whites
- 1 c milk
- Preheat oven to 325. Coat a nonstick muffin pan with cooking spray or line with cupcake liners
- Cook sausage in a large skillet, over medium heat, until browned (6-8 minutes)
- Move sausage to small bowl to cool
- Add oil to the pan; add mushrooms and cook, stirring often, until softened (about 5-7 minutes).
- Add spinach when mushrooms are nearly done. Continue to stir & cook until spinach is wilted.
- Transfer veggies to the bowl with the sausage. Stir in cheese.
- In another bowl, whisk eggs, egg whites, milk, and pepper together.
- Divide the sausage mixture between the muffin cups. Pour the egg mixture over the mixture in the cups.
- Bake until the tops are just beginning to brown, about 25-30 minutes.
- Let cool in pan for 5 minutes, then turn out onto cooling rack. Let cool completely before wrapping in plastic.
- Can be refrigerated for up to 3 days or frozen for up to 1 month.
- To reheat, remove plastic, wrap in a paper towel, and microwave on high for 30-60 seconds