Sausage Fritatta - Low Carb, Ketogenic

 

This is a go-to recipe that we love!

It makes up quick and easy in our favorite black skillet, and it has a slight southwestern taste from the green chilies

Enjoy!

 

Sausage Frittata
Serves 4
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Ingredients
  1. 6 large eggs
  2. 1/3 c. heavy cream
  3. 16 oz. bulk breakfast sausage
  4. 1/2 small onion, chopped
  5. 1 can (4 oz.) chopped green chilies
  6. 6 oz. shredded colby-jack cheese
  7. 2 T. olive oil
Instructions
  1. In a large mixing bowl, whisk together eggs and heavy cream. Stir in chilies. Set aside.
  2. Place sausage and onion in a 12" cast iron skillet. Cook over medium-high heat, stirring often to break up the sausage. Cook until no pink remains. Drain.
  3. Return skillet to stove top over medium-low heat.
  4. Add sausage/onion mixture and 1/2 of the cheese to eggs and stir briefly to combine. Pour into skillet.
  5. Cover and cook 10-12 minutes.
  6. Meanwhile, preheat broiler.
  7. When the eggs are set around the edges and almost done in the middle, top with remaining cheese and place under the broiler. Watch closely and broil until the cheese is completely melted. Brown slightly, if desired.
  8. Remove from oven and cool 10 minutes before cutting.
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Green Eggs and Grapefruit

Green Eggs – No Ham!

Heat in small saucepan:

1 – 2 tsp EVOO

Saute:

1 sliced Green Onion

1 c. chopped fresh Spinach

When spinach is wilted, add:

2 beaten Eggs

In a medium frying pan, cook over med heat, pushing eggs to center as they cook.

Cook until done, but not dry.

Remove to serving plate.

Top with:

1 Tbsp. Grated Cheese

 

Makes 1 serving

 

21-Day Fix Container Count:

1 Green, 1 Red, 1/2 Blue, 1 Tsp

Photo also includes:

1/2 Grapefruit, 1 Purple

1 c. Organic Detox Tea

 

I’ve never been a fan of eggs! My mother could cook them a million different ways, but the only way I could choke them down is covered in salsa, hot sauce or A-1. If it was bold, I hoped that it would mask it! My feelings towards eggs have recently changed, as I attempted something to alter the texture. This Open-Faced Omelet is exactly what I was looking for! A crispy top, lots of flavor, and my favorite pizza toppings really brought this to my breakfast plate every morning for a week!

Crispy Open-Faced Omelet
A crispy topping of cheese, mushrooms, onions and pepperoni!
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Ingredients
  1. 1 mushroom, (sliced)
  2. 1/8 cup onion, (diced)
  3. 2 eggs
  4. 6 slices of pepperoni
  5. 1/4 cup Mozzerella cheese
  6. 1 tablespoon butter or margarine
  7. Garlic powder
  8. Onion powder
  9. Italian seasoning blend (optional)
  10. Salt
  11. Pepper
Instructions
  1. In an omelet pan, over medium heat, melt butter.
  2. Add sliced mushroom and onion. Saute until lightly browned.
  3. Beat both eggs.
  4. Turn heat to medium/medium-low.
  5. Evenly disperse mushrooms and onions.
  6. Add slices of pepperoni.
  7. Top with Mozzerella cheese.
  8. Pour beaten eggs evenly over "toppings."
  9. Sprinkle with seasonings (garlic and onion powder, Italian seasoning blend, salt and pepper).
  10. Place lid on top and cook almost throughout, on bottom side.
  11. Flip, cook until bottom is firm as well.
  12. Serve.
Notes
  1. Omelets may require practice... Don't get discouraged.
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 Very flavorful, with a melted cheddar topping and slightly crisp edges. The rosemary, thyme and garlic provide an aroma that fills the house and satisfies the taste buds!

Cynthia's Shepherd's Pie
Serves 8
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Meat Filling
  1. 1 lb. ground beef, preferably 85/15
  2. 1 large onion, coarsely chopped
  3. 1 ½ c. chicken broth, preferably homemade
  4. 1 c. peeled and diced carrots
  5. 1 T. minced garlic
  6. ½ t. sea salt
  7. Fresh ground pepper, to taste
  8. 1 1/2 t. dried rosemary, crushed
  9. ½ t. ground thyme
  10. 1 t. granulated garlic
  11. ½ t. granulated onion
  12. 2 T. cornstarch
Potato Topping
  1. 6 medium russet potatoes
  2. 3 T. butter
  3. ¼ - 1/3 c. heavy cream
  4. 1 – 2 T. sour cream or green onion dip
  5. ¼ t. sea salt
  6. Fresh ground pepper, to taste
  7. ¼ t. granulated garlic
  8. ¼ t. granulated onion
Sprinkle with
  1. 1 ½ c. shredded Colby/Jack cheese
Instructions
  1. In a large skillet, brown ground beef with onion. Do not drain. Add chicken broth, carrots, and garlic. Bring to a boil, cover and cook until carrots are tender, but not mushy. Add seasonings. Combine cornstarch with ¼ c. water and quickly stir into mixture. Cook briefly to thicken. Pour into 11 x 7 glass baking dish. Set aside.
  2. Bake at 350 for 30 minutes, or until bubbly and beginning to brown on top. Let stand for 10 minutes before serving.
  3. Peel the potatoes and cut each into 8 - 10 pieces. Place in a large pan and cover with water. Bring to a boil and cook until soft, but not mushy. Place butter in a large bowl. Use a slotted spoon to remove potatoes from the cooking water and put them in the bowl with the butter. Top with ¼ c. heavy cream, sour cream or dip, salt, and pepper. Blend with hand mixer until smooth, adding more cream as necessary. Spread on top of meat filling.
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