Omelet Mess

Serves – 1 to 2
Difficulty – Nope but ya gotta break a couple of eggs to make a mess.
Prep Time – 5 minutes
Cook Time – 10 minutes

Ingredients:


The Omelet Mess tastes great with Sambal Oelek!

3 Eggs, beaten
3 Large Mushrooms, sliced
¼ small Onion, slivered
¼c Red Bell Pepper
4 cloves Garlic, sliced
2 Pinches Thyme, dried
Any leftover veg on hand. (I used Swiss Chard – recipe coming soon)
1 Tbsp Olive Oil
1oz Goat Cheese
1oz Part Skim Mozzarella
Kosher Salt and Black Pepper to taste
Sambal Oelek (optional)

Heat ½ tablespoon of olive oil in non-stick skillet. Add slivered garlic, onion, mushroom and red bell pepper. Sauté until mushrooms are browned and veggies are crisp tender.

Add frozen spinach and leftover Swiss chard and heat until cooked through and water evaporates out.
Remove veggies from pan and add remaining ½ tablespoon of olive oil and let it heat up. Add beaten eggs to pan and stir to make fluffy omelet. When middle is set, add cheeses and veggies.

Invert omelet onto a plate and serve immediately. Sambal Oelek works great with this dish as a spicy condiment kick!

SusieT’s Notes:

Four forks! Definitely. Four Forks.

Forget bread. Forget sandwiches. Forget anything you want but don’t forget to make this omelet please? It works great: breakfast, lunch, or dinner. It’s cheap. It’s quick. It packs a whole day of Vitamin C and A along with other vitamins and minerals. And it will keep your colon clean with all the magnesium rushing through it! It’s a nutrient brick house.

Nutritional Information



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Texas Egg Salad

 



Texas Egg Salad with onions and pickled jalapenos.



Serves 4 (in most families)

Serves 3 (in our family)

Difficulty – Yep, old Beauregard (Boo for short) makes this un for us all the time!

Prep – Takes him ‘bout 10 Minutes

Cook Time – ABC (Already Been Cooked)

8 Leftover Easter Eggs

1/3 – 1/2c Hellman’s Mayo or Duke’s Mayo or preferably HM (homemade)!

1 Large Pinch Dry Mustard Powder (Coleman’s is fine)

1 Tablespoon French’s Yellow Mustard

1 Tbsp Sweet Yellow Onion, chopped finely

1-2 Tbsp Pickled Jalapenos, drained and chopped finely (Depends on how hot ya like it!)

Kosher Salt

Black Pepper

Carefully peel eggs to remove all shells. Rinse egg in cold water to be sure all shell is removed. Dry eggs.

Roughly chop the eggs with a knife, then use a pastry cutter to mince the eggs up, finely.

Stir in mayo, spices, onions and jalapenos. This is better when it’s allowed to sit for a couple of hours.

Scoop a huge dollop out of the bowl and place it on top of a square of focaccia bread. Don’t forget to split the bread and turn the split slices inside out. That way it looks and eats like an old fashioned egg salad sandwich!

SusieT’s Notes:

Hey if you are afraid of a little mayo, I sometimes split the mayo between plain, whole milk yogurt and mayonnaise. It will reduce your polyunsaturated fats (PUFAs). Few will know you’ve 21st Centuried the family egg salad recipe!

We love this as either a sandwich fillin’ or to use as a dip for anything from carrots and celery to sliced jicama. We also love it with HM (Homemade) Low Carb Crackers. Also, pan grilling the sliced focaccia bread with a little olive oil and topping with the egg salad is TDF! (To Die For!)

Slider Rolls and Focaccia Bread - Revolution Style

Serves – 12 Slider Rolls
4 – 4.5”x4.5” Focaccia Squares

Difficulty - Easy
Prep Time – 15 Minutes
Cooking Time –  
25 Minutes (Slider Buns)
35 Minutes (Focaccia)

Ingredients:
7 Large Eggs
¼ c. Coconut Flour, sift after measuring
¼ c. Protein Powder, unflavored2 tsp. Baking Powder, GF, AF (aluminum free)
½ tsp Kosher Salt
½ tsp Granulated Garlic Powder
½ tsp Onion Powder
1/2c Cottage Cheese, process until smooth
1 c Mozzarella Cheese, shredded
1 Tbsp Country Dijon Mustard
1/4 tsp. Cream of Tartar
Sesame Seeds (about 1/4tsp per roll and 1Tbsp per Focaccia recipe)

Preheat oven to 325°. Line baking sheet and 9x9 Pyrex pan with parchment paper and set aside.

Grate mozzarella cheese. Blend cottage cheese with a small food processor until smooth.

Measure out coconut flour and then sift it into a small bowl. Add protein powder, salt, garlic and onion powders and mix to combine.

Separate egg yolks from white and place into two very clean, oil free pans.

Add cheeses and dry ingredients to the bowl with the yolks and set aside. You will beat this after whipping the egg whites – unless you want to thoroughly wash your beaters in between! (Remember the beaters used for the egg white must be scrupulously clean and dry before beating the whites.)

Beat egg whites to the foamy stage and then add cream of tartar. Beat whites to a hard peak stage. Go look at the instructions in the Rev Roll technique post if you have any doubts about whether you’ve whipped them enough. When they are ready, the whites will no longer move in the bowl. No slippin’ or slidin’ for those egg whites!

Blend egg yolk mixture for 2-3 minutes. The yolk mixture is ready when they change to a lemony color and when the lumps are mostly gone. It doesn’t have to be perfect! We all have a few lumps here or there!

Fold the whites into the yolk in 3 additions. The first one loosens the yolk mixture and the other two are to add volume so don’t overwork!

Spoon ½ the mixture in tablespoon size mounds onto a parchment lined baking sheet (12 total). These are kinda small little mounds for the slider buns – think biscuit size!

Now pour/scoop the rest of the batter into a 9x9, parchment lined Pyrex pan and smooth out as much as possible without deflated that batter.

Top both the slider rolls and focaccia bread with sesame seeds or the seed of your choice! Poppy and chia seeds work great too. Add fresh rosemary leaves to the focaccia and give it a dusting of sea salt or Kosher salt.

Bake slider rolls at 325° for 20-25 minutes or until golden brown and done throughout. Rotate the pans between the two racks of your oven at the 15minute mark!

Bake focaccia rolls at 325° for 35-40 minutes or until golden brown and done in the middle (the edges cook quicker).

Remove from oven when each of the batches is done and cool on a wire rack.

Add grated parmesan cheese and a drizzle of EVOO to the top of the focaccia. Once the focaccia is cool, cut into quarters and use each quarter to make your choice of sandwich by splitting square in half, horizontally (relative to the table).

SusieT’s Notes: These Slider Buns and Focaccia Bread Revolution Rolls are so very versatile! Now you have them made, get ready to use them to make things like “BOBs” (Breakfast On a Bun), Slider Burgers, Mini Sandwiches and more. Now get ready!

There are so many uses for the Focaccia Bread. My favorite use for focaccia is making Panini or grilled sandwiches. But it works great for a regular non-grilled sandwich too. I really feel like I’m eating something high carb and decadent. I’m cheating in my mind like Jimmy Carter, I guess?

I’ve eaten a fantastic BLT on this focaccia. It also works great as a base for Bruschetta. I like to split the focaccia and spread it with a little butter and toast it, then top with my favorite Bruschetta topping. Or go out on a limb! Try making a savory appetizer - French toast and top it with tomato and onion jam. Yummy!

Why do I only give 3 forks? Cuz of a tendency to taste eggy when over cooked or over-browned that can happen when broiling...and you still can't dance to them!

Top the focaccia bread with grated parmesan cheese and drizzle with olive oil (EVOO is great!).

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Un-Corned Beef Reuben

3 out of 4 Forks

Serves: 1

Difficulty: Couldn’t Be Easier!

Prep Time: 5 Minutes

Cook Time: <5 Minutes (Ice box to plate in10 minutes or less or your sandwich is free!)

Ingredients:

Un-Corned Beef Reuben Sandwich

2oz Left-over Un-Corned Beef (sliced to your preference)

1oz Swiss Cheese, low sodium

1/8c Sauerkraut

1 Tbsp LC, Thousand Island Dressing (recipe follows)

1 Tbsp Course-Grained Mustard

1 Tbsp Horseradish Sauce, optional

2 Revolution Rolls

Slather mustard on both rolls. Split one ounce of Swiss cheese between the two Rev Rolls. Split the corned beef between both rolls. Place the rolls under the broiler or in the toaster oven and let it broil till the toast command clicks off or until cheese melts – whichever comes first. Top with well-drained sauerkraut and finish with a glob of low carb Thousand Island or Russian dressing. I add horseradish sauce for extra goodness.

Now smush the two halves together and cut the sandwich in half. Serve with an ice box dill pickle and something yummy (oh heck-fire, go nuts and have it with broccoli if you want)! You’ll forget all about New York.

And the best news? This kind of reuben won’t put a dent in your carb bank, nor is it high fat for those of you watching your fat. Totally guilt-free yummiliciousness!

Thousand Island Dressing – Low Carb

Serves: 1

Difficulty: Couldn’t Be Easier!

Prep Time: 5 Minutes

Cook Time: <5 Minutes

Ingredients:

1/2c Mayo (points for you if you made your own)*

2 Tbsp Reduced Sugar Ketchup

2 tsp Yellow Mustard

1 Tbsp Onion, grated

2 Tbsp Dill Relish (I used Vlassic)

½ tsp Granulated Garlic Powder

Kosher Salt and Pepper to taste

4-5 Drops Concentrated Liquid Splenda or a pinch of Stevia Glycerite Powder

Peel and grate about a tablespoon of onion so that you get not only the onion itself, but its juice as well. Add all other ingredients to the bowl. Mix well using a spoon. Taste and adjust seasoning. Dressing will keep for up to two weeks in a covered container.

*By the way, you can sub 1/4c Mayo and 1/4c Plain Yogurt for the 1/2c Mayo to make it even lower fat and lower in polyunsaturated fatty acids. Yogurt is a fermented food which is a plus for you if you aren’t sensitive to dairy.

Click here to find the Revolution Roll Recipe

Nutritional Information:

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