After a big day at work yesterday I decided a quick, easy and delicious dinner was in order. Solution… Cheesy topped omelet! Yum!
I diced and cooked off some bacon, a small brown onion and green capsicum in a generous amount of butter. Once that was smelling irresistible I whisked 6 eggs, with a splash of heavy whipping cream and a good screw of black pepper. I added the eggs into my nonstick frypan (on high heat) and gave it a couple of gentle stirs/folds to incorporate all the ingredients and get some extra air into the omelet. Before the eggy mix was cooked all the way through I sprinkled the top with some cheese and transferred the pan under my pre-heated grill to brown the top. It only took a minute or two and the perfect fluffy, cheesy omelet was good-to-go.
This way of eating doesn’t have to be tricky or complicated. Gotta love LCHF! 🙂
Let’s start with my weight… After my Easter sojourn in carb and junk land I’m 1 week solid back on LCHF. This mornings weigh-in was quite encouraging 113.9kgs, only 300gms off where I was before my Easter weight gain. Being a bit of a geek there’s nothing quite like a graph to get me motivated so here’s how things are looking for me now:
Next weigh-in should reflect a decent loss and the lightest weight I’ve seen as an adult.
Now on to today’s delicious breakfast. Cheesy Egg & Bacon Cups.
I took some streaky bacon and lined two muffin tin cups with two slices each. One slice around the cup the other across the base.
I then added one egg per cup and topped with an egg whisked with cream and black pepper.
I folded the excess bacon over the top and baked in a 180°c oven for 25mins.
At this stage I removed the cups to a flat tray and sprinkled with mozzarella cheese, then returned them to the oven at 210°c for a further ten minutes until golden and delicious.
The flavour from the streaky bacon had infused nicely into the eggs and the texture of the whole eggs on the base and light fluffy egg and cream on top was so good. I’ll definitely be whipping these babies up again soon!