Wednesday, February 19, 2014
This makes an excellent envelope for savory burrito ground beef or any other filling of your choice such as taco meat, salsa and cheese and top with sour cream or do what I did for the one in the photo. I made caramelized onions and mixed that with cooked peppers and crispy bacon. I placed about 1/2 cup of the veggie-bacon mixture in the center of the burrito, covered it in generous amounts of grated Monterey Jack cheese (use Pepper Jack, if desired) and folded it over, secured it with toothpicks and nuked it about 50 seconds to melt the cheese and topped it with a dollop of sour cream. I thought I would not be able to finish it all. However, I ate about 3/4, waited a while and then lusted after the last bit and finished it! LOL It's very good for brekkie. Try it. It does not taste like an omelet. It has a very different texture and it is pliable (it won't crack when you fold it over).
For other great Low-Carb, Gluten-Free recipes by the team & me:
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3 eggs, separated
1 tbsp whipping cream (15 mL)
2 tbsp Parmesan cheese (remove any lumps) (25 mL)
1/2 tsp dried parsley (2 mL)
1/8 tsp salt (0.5 mL)
In medium bowl of mixer, beat egg whites until stiff, however, not dry. In small bowl, combine egg yolks, cream and Parmesan cheese, parsley and salt. Whisk with a fork. Fold into egg whites.
Pour mixture into a greased 8-inch nonstick frying pan or spray 9-inch (23 cm) glass pie dish with nonstick cooking spray. Pour egg mixture into pie dish, if using and microwave approximately 3 minutes, or until set. Otherwise continue to cook the mixture in the frying pan until set (cover with lid while cooking). Using two spatulas, flip carefully and cook topside a couple of minutes. Remove from heat and allow to cool 5 minutes.
Yield: 2 servings
12.0 g protein
9.4 g fat
1.2 g carbs