Baked Fritata with Artichokes, Sun-Dried Tomatoes and Feta
Ingredients:
18 Eggs
1
tb-sp Olive oil
1
Onion (diced)
3
Garlic Cloves (minced)
1
small jar sun dried Tomatoes (drained and
chopped)
15
onz Artichoke Hearts in Water (drained and chopped)
½
cup Italian Parsley (chopped)
Salt and Pepper (as
per taste)
1
½ cup Crumbled Feta Cheese (Basil and Tomato
Feta)
Instructions:
In a large bowl, whisk the 18 eggs
together.
In a medium pan, sauté the onion in the olive oil until
tender.
Add
the garlic. Cook for 2-3 minutes.
Add
the onions and garlic to the eggs.
Stir
in the sun dried tomatoes and
artichokes.
Add
the parsley and salt and pepper.
Stir
in the feta cheese.
Pour
the egg mixture into a 9 by 13 glass Pyrex dish that has been coated with
cooking spray.
If
you want, you can add extra cheese to the top of the egg mixture once it is in
the pan.
Bake
in the oven at 350 degrees for 40-45 minutes.
Let
the egg casserole cool in the pan for about 10 minutes before cutting.
Cut
into squares and serve.
Spinach & Ricotta No-Carb Cheese Balls
Ingredients: Makes about 15 large balls
1 pkg. of frozen Spinach,
thawed, squeezed dry & chopped (get rid if the excess water)
300 gr. of Ricotta
150 gr. of Pecorino, grated
1 egg
Salt and Pepper to taste
For the sauce:
4 tsp. Extra Virgin Olive oil
5 leaves of Sage, fresh chopped or whole
Handful of Pecorino, grated
Preheat your oven at 350° (180°) degrees.
In a large bowl mix together spinach, ricotta, pecorino,
the egg, salt and pepper.
Grab a baking dish and start making the balls placing
down one by one, don’t worry if the are close to each other they won’t stick.
Now in a small sauce pan heat your olive oil and sage
together until starts to sizzle and switch off. Drizzle the Olive oil mixture
evenly over the balls, sprinkle the pecorino on top and bake for 20 minutes.
Serve.
Crustless Spinach Cheese Pie
10 oz. frozen chopped spinach, defrosted and drained
5 eggs, beaten
2 ½ cups cheese, any kind (I used a fiesta blend)
1 teaspoon dried minced onion
¼ teaspoon garlic powder
salt and pepper to taste
Grease a 9-inch pie pan. Combine all ingredients and pour into prepared pan. Bake at 375 degrees F for about 30 minutes or until edges start to brown.
Makes 8 servings
Net carbs per serving: 1.5g
Broccoli and Bacon Egg Casserole
12 large eggs
16 ounces sour cream
12 ounces cheddar cheese, shredded
½ pound bacon, chopped
1 cup broccoli, chopped
½ teaspoon salt
dash pepper
Preheat oven to 350 F.
Put eggs and sour cream in blender with salt and pepper. Blend well.
Put half the cheese into a 9X13 baking pan, followed by the bacon, the broccoli and then the rest of the cheese. Pour the egg mixture over the whole thing.
Bake 45-55 minutes, until top is golden brown and toothpick inserted into the center comes out clean.
Makes 8 servings
Net carbs per serving: about 5g
Chicken Florentine Casserole
2 skinless boneless chicken breast halves
1 package frozen spinach, thawed and drained
1 cup mayonnaise
1 cup parmesan cheese
¾ cup sour cream
Poach chicken in boiling water until no longer pink. Remove from water and let cool. Cut chicken into bite size pieces. In small bowl, mix Parmesan, mayonnaise and sour cream together. Combine chicken and spinach in the bottom of a casserole pan. Spread cheese mixture on top. Bake uncovered in 350F oven for 35 minutes or until edges are browned.
Makes 3 servings
Carbs per serving: 4g
Eggplant, Sausage and Cheese Casserole
1 pound sausage, cooked and drained
1 8 ounce can tomato sauce
1 medium eggplant
1 ¼ cups cottage cheese
¼ cup parmesan cheese
1 large egg, beaten
2 cups mozzarella cheese
½ teaspoon oregano
Preheat oven to 350 degrees F. Mix tomato sauce into cooked sausage. Set aside.
Slice eggplant lengthwise into thin strips. Fry eggplant slices in a little oil until brown and softened. Line bottom of an 8×8 baking dish with cooked eggplant. Mix egg with cottage cheese, parmesan cheese, and 1/4 cup of the mozzarella cheese. Spread cheese mixture over eggplant. Layer sausage mixture over the cheese. Spring oregano over sausage layer. Sprinkle the remaining mozzarella cheese on top.
Bake in 350 oven for about 30 minutes or until cheese has browned on top.
Makes 9 servings
Carbs per serving: 4.5 g
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