Breakfast
242.7 Calories |
2.1g Carbs |
17.8g Fat |
17.3g Protein
1
omelette
Omelette with goat cheese and bacon
242.7 Calories |
2.1g Carbs |
17.8g Fat |
17.3g Protein
|
Omelette with goat cheese and bacon
scaled to 1 omelette
2 large
Egg
10 grams
Goat cheese
1 strip
Bacon
1 tbsp chopped
Onions
2 sprig
Dill
1 dash
Salt
1 dash
Pepper
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Omelette with goat cheese and bacon
You will need a bowl, a frying pan, a whisk (or a fork will do just fine), a knife and a wooden/silicone spatula.
Beat the eggs with a pinch of salt and pepper (or to taste). Cut the bacon in small (as tiny as you want them, really) pieces, grate the cheese, mince the onion. Instead of the onion one can choose to use chives (those will be chopped in larger pieces and added as late as possible in the process). You can forgo the onion altogether, though it does give the omelette a very special flavor, even if the quantity is very small. I also recommend using fresh dill (the dried one doesn't work quite as well) - 1 or 2 sprigs lightly chopped.
Place the pan over high heat and let it get a bit warmed up, but not too hot, them put the bacon in. If there is some fat into the bacon it will be perfect for greasing the pan, such as no other grease is needed.
When the bacon starts sizzling pour the beaten eggs over them, moving the pan in such a way that the mixture covers the whole surface. Turn down the heat so that the omelette doesn't cook too fast or even get burnt.
When the edges of the omelette start to slightly harden it's time to pour the cheese and onions over the eggs spreading them evenly over 3/4 of the omelette in a thin layer (not quite to the edges, as we will fold it and don't want it to leak out).
The cheese and onions will now melt and cook into the omelette. When everything is almost hardened into the omelette it's time to add the dill and the chives, if you substituted the onion with them.
Now you can use the spatula to fold the omelette in half and let it cook a bit more on it's side, them turn it over, or even fold it again until the mixture of eggs have cooked properly (the omelette has hardened enough and holds together, but isn't burned on any side).
Works well with a few cherry tomatoes as a side dish.
Bon appetit!
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Lunch
255.8 Calories |
16.0g Carbs |
5.9g Fat |
35.3g Protein
1
serving
All American Tuna
255.8 Calories |
16.0g Carbs |
5.9g Fat |
35.3g Protein
|
All American Tuna
scaled to 1 serving
1 can
Tuna
1 tbsp
Light mayonnaise
1/8 cup, diced
Celery
1/2 large
Pickles
1 slice
Wheat bread
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All American Tuna
Mix all ingredients together in a bowl.
Serve with bread.
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Dinner
817.1 Calories |
10.1g Carbs |
61.6g Fat |
54.4g Protein
2
serving
Feta-Stuffed Hamburgers
686.9 Calories |
3.5g Carbs |
49.9g Fat |
52.8g Protein
1
serving
Frizzled Cabbage
130.2 Calories |
6.6g Carbs |
11.6g Fat |
1.6g Protein
|
Feta-Stuffed Hamburgers
scaled to 2 serving
1/2 lb
Ground beef
1/4 tsp
Worcestershire sauce
1/2 tsp
Parsley
1/2 dash
Salt
1/2 dash
Pepper
1/2 cup, crumbled
Feta cheese
Frizzled Cabbage
scaled to 1 serving
1/8 head, medium
Cabbage
1 tbsp
Butter
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Feta-Stuffed Hamburgers
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Frizzled Cabbage
Core and very thinly slice the cabbage.
Melt the butter in a large skillet (I use non-stick) over medium heat.
When it is bubbling, add the cabbage.
Salt and pepper the cabbage.
Stir occasionally and cook until mostly wilted, about 10 minutes.
Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown), about 10 minutes.
Do not let burn.
Taste, adjust seasoning, and serve immediately.
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