@RoyMillar

It generated tons of dirty dishes.

Caramelizing finely sliced onions took 25 minutes on low heat. It took eight eggs to fill a muffin pan. Shame to waste the ingredients.

In retrospect, it would have been better to make an omelet with spinach, feta cheese and caramelized onions.

Ah the never ending dishes,,I tend to wash mine as I am done cooking with them,,still nice and hot and very easy to clean

Try searing first to lock in the juices.

@Mitch07102

I never eat beef because it makes the arthritis in my fingers flare up painfully.

@LiterateHiker I remember. That's why I added, "not trying to be difficult."

@LiterateHiker, @rogueflyer I will give it a shot, although it is hard to imagine being better than the way I do it now. But as a person who eats a lot of beef, I am more than willing to experiment.

@synergy

Would you be willing to send me the recipe? Just send me a message. Thank you!

@LiterateHiker it's not really a recipe, but I'll edit this with what I make as soon as I make my next stop!

Edit: So, I start with some kind of already cooked meat - I've used EVERYTHING here, from corned beef to diced pepperoni to turkey or pork bacon or sausage to a spicy Thai meat salad I usually make with ground chicken - and crumble it into the bottom of each muffin tin. I usually use spinach, which I wilt and drain before putting a bit on top of each meat layer. Then I add a bit of either hot salsa or Indian mixed pickle, for a little heat. I've used diced mushrooms here too, also cooked and drained first. I top with a little shredded cheese, whatever I have on hand. Then I pour in egg whites up to about 3/4 full in each tin. Bake at 375f until slightly browned - they're gonna rise right up out of the tin, but they will settle back down quickly as they cool. I use silicone trays and don't bother to grease them first.

If you have a pressure cooker, I've heard a lot of good things about making the egg bites in an instant pot - I think you puree cottage cheese and then add the eggs, but I like my single serve low calorie frittatas well enough to have never looked into how to make them. I believe they use sous vide in the restaurant versions, but I'm not sure.

Heavy cream only has zero carbs per serving - it's lower than milk per unit volume, for sure, and you tend to use less of it, but it's not like cream is some magical carb free product. One cup of cream has about 7g carbs, compared to about 12g carbs in a cup of whole milk OR skim milk.

@synergy i hate to ask but how many cups of cream would you be consuming at once if you'd used it in this treat?

g

@genessa well, say you use a quarter cup of some sort of cow juice when you make eggs. That means you can use something with 2g of carbs and 200 calories, or something with 3g of carbs and 40 calories. As with all ingredients and dishes, there are gives and takes.

I'm actually fairly low carb - the only sugar I eat is in dairy or berries, and I consume precious few other carbs that aren't in low GI vegetables - but I don't automatically avoid reduced fat dairy on the assumption that it will be loaded with sugars. That just isn't a hard and fast rule. I look at the total nutritional data and weigh the carbs against the calories. Both matter to me.

@synergy but... taste lol! texture!

g

@genessa lol, I do have to admit that you'd never, ever catch me putting skim milk in red sauce and trying to call it vodka sauce =p

@synergy rofl if i did, i wouldn't tell. i'm no snitch! (but... don't!)

g

@genessa actually, when I make something resembling vodka sauce, I make a lightish Alfredo and add some red sauce, lol. Still don't try to use milk for that =p

@synergy i make a mean alfredo myself, and i am afraid i don't go especially light. i am not familiar with vodka sauce but then i don't like vodka, and i can't drink anyway (diabetes).

g

@synergy “Cow juice” Blenheim

@genessa I don't actually put vodka in mine, and maybe because I grew up in a non-alcoholic household, we called it pink sauce. I was delighted to discover that restaurants make something quite similar under the name of vodka sauce. My Alfredo for eating as a white sauce is quite heavy, but I don't make it frequently. For pink sauce, a light version works well.

@synergy i don't hate tomato sauce but i don't favor it, so when i make any kind of pasta, or a pizza, if i make a sauce it's a white sauce, generally an alfredo. since i will put canned tomatoes on a pizza, i use the juice, with a LOT of powdered milk, instead of milk or cream, for the sauce. so it comes out pink too!

g

@genessa May I ask what you have come to use for pasta? I'm always interested in lower glycemic index options. I've tried many legume based pastas, and think the chickpea pasta is the best of the bunch. Still feel like there's got to be something better out there!

@synergy i use whatever i get for free from the food shelf. i'm poor. but i exercise portion control and add a ton of veg and a little meat, also mostly from the food shelf. reminds me: i need to call them.

g

@genessa fair enough, I have been there at points in my life. I wish you all the best <3

@synergy and likewise )

g

@Sofabeast

Thank you for the tip. I appreciate it.

@LiterateHiker No worries.